I hope everyone is having a great weekend so far! I had quite the exciting Friday because I helped Luke and his Dad pick up this little guy as a surprise for his Mom.
Isn’t he adorable? His name is Jack and he’s an 8 week old boxer. His brothers and sisters were pretty cute too – they didn’t want to say goodbye to him 🙁
I hope that gave you a daily dose of cuteness! Moving right along to food – remember that Potato Leek Soup from my WIAW post?
Today I’m going to share the recipe! I got the idea for the recipe after reading Cristina’s blog and have been wanting to make it ever since. Most potato leek soups tend to rely on heavy cream and/or half and half, but this version uses neither and also uses very little butter. And it tastes just as good!
The trickiest part about making the soup is cleaning and chopping the leeks – I made Luke do that part. Leeks confuse me way too much!
First, chop your onions and potatoes.
Then be brave and clean and chop up your leeks (or enlist someone else to do it for you :))
Melt the butter in a pot over medium heat. Add the onions and leeks and cook until softened, about 8 minutes.
Then add the potatoes and cook for another 2-3 minutes.
Add the chicken broth, bring to a boil, and then reduce to a simmer. Cover and cook for 30 minutes, until potatoes are tender. (If you are using bacon, cook the bacon while the soup is simmering.) Then use an immersion blender to combine the soup. Finally, add the cumin, salt and pepper to taste.
Top with bacon bits (optional) and enjoy!
Healthier Potato Leek Soup
- 2 tbsp butter
- 2 leeks (washed and chopped)
- 1 onion, diced
- 2 medium yukon gold potatoes, peeled and chopped
- 4 cups reduced sodium chicken broth
- 1 tsp salt (add more or less to taste)
- 1 tsp cumin
- pepper to taste
- 4 slices of cooked turkey bacon, chopped (optional)
- Clean and chop your leek and dice your onion. Peel and chop your potato into bite sized pieces.
- Heat the butter in a large pan over medium heat. Add the onions and leeks and cook until softened, about 8 minutes. Add the potatoes and cook for another 3 minutes.
- Add the chicken broth and bring to a boil. Reduce to a simmer, cover and cook for 30 minutes, or until potatoes are tender.
- While the soup is cooking, cook turkey bacon according to package instructions (optional). Then chop up the bacon into small pieces.
- When soup is done cooking, use an immersion blender to blend the soup until it is well combined.
- Add the cumin, salt and pepper and stir to combine.
- Serve garnished with bacon bits on top.