……….getting home from work. I had planned on making a bacon and tomato leek quiche for dinner last night. But I was about an hour late getting home from work and decided it was too late to start from scratch. By the time I made the pastry and got the quiche in the oven it would be at least 90 minutes, meaning we wouldn’t eat until after 7:30 and I was starving. So I used the leeks to make a potato leek soup. 45 minutes start to finish. Served with toasted baguette.
Home Cookin Chapter: Recipes From Thibeault’s Table
Simple Potato and Leek Soup
Simple instructions for a Leek and Potato Soup
3 or 4 leeks, cleaned and the white part cut into 1/2 inch pieces
2 to 3 large baking potatoes
2 tablespoons butter
1 garlic clove
Saute the leeks and potatoes in butter for a few minutes or until leeks start to soften. Add the garlic, chicken broth, salt, pepper and fresh minced thyme.
Simmer for 30 minutes or until the leeks and potatoes are soft. Puree with a stick blender or pour mixture into a blender and puree. Add the cream and serve. (top with chives if using)