Life has gotten a little crazy-busy and I have been depending on canned soup too much lately to get us through this freakishly cold Vancouver winter. Not only is canned soup not as healthy for you it is also a waste of money so I wanted to come up with a homemade stupid-easy potato leek soup.
You will have to depend on some kitchen tools to help and make sure your dishwasher (if you are lucky enough to have one) is empty so you can just pop the gadgets in there when you are done.
You will need a couple of potatoes, a leek, chicken broth, sour cream, dill, olive oil, butter, salt, pepper and…
A couple of cloves of garlic.
You are going to be putting the potatoes and leeks into a food processor so just clean them well and cut them in half.
“Buzz” the leeks with the bowl blade. Remove blade.
Add grating disc.
Put potatoes through grating disc.
So fast! So easy. Now if you do not have a food processor just give everything a rough chop.
In a Dutch oven heat up some olive oil and butter. Add veggies, salt and pepper.
After about 5 minutes add 2 cloves of crushed garlic. Stir until fragrant, around 30 seconds.
Add a couple of cups of chicken broth, enough to just cover the vegetables. Simmer for 15 minutes.
Chop up 1-2 tsp of fresh dill.
Move soup to blender, add most of the dill and blend until smooth.
Add a little sour cream on top, some freshly ground black pepper and a sprinkling of dill.
Absolutely delicious! And seriously, the prep time was nothing at all. I love that you get the potato skins in the soup which adds nutritional value and the potatoes themselves thickened the soup with their starch. Reg LOVED this soup too.
I took some very basic kitchen items and made this in no time. I saved on our grocery bill and it was the healthier and tastier option. I have yet to find a canned or boxed potato leek soup that comes close to tasting this delicious.
Special thanks to my food processor, blender and dishwasher. I would be lost without you.