What do you do with leftover potatoes and leeks? Potato leek soup, of course!
After my quick trip east, I wanted something fast, easy and comforting for dinner. I thought roasting the potatoes and leeks would add a little more oomph to the soup and if I had some chicken apple sausage leftover, I totally would have browned up some bits to sprinkle on top.
Wow. My soup is the same color as my bowl. Oops.
Potato Leek Soup
3 potatoes, cut into uniform pieces
2 small leeks, cut into 2 inch pieces
1 tbsp olive oil
1 c low sodium chicken broth
1/4 c soy milk
1/4 c skim milk
1/2 tbsp salt
1 tbsp hot sauce
1/2 tbsp pepper
Heat oven to 375. Toss potatoes, leeks and olive oil and spread out onto a baking sheet. Roast for 15 minutes.
As potatoes and leeks are roasting, bring 3/4 c chicken broth, soy milk and skim milk to a rolling boil in a medium pot. Add leeks, potatoes and hot sauce; bring back up to a boil. Cover, reduce to a simmer and cook for another 10-15 minutes or until potatoes are soft. Stir in salt to taste and remove from heat.
Carefully puree the soup with an immersion blender, adding remaining 1/4 c broth to thin soup out as necessary. Serve immediately.
April ingredients used: leeks, potatoes
Not bad for a quickie soup. I've got soup saved for the next couple of days...just enough that I won't get sick of it. Feel free to add more hot sauce if you like a little more kick in your soup. Just make sure it doesn't turn too orange ;p