Leek and Potato Soup

Ingredients: 

This luscious creamy soup is great on those cold nights when you want something hot and filling, throw in some fresh garlic bread and you'll be in heaven for sure.  Let's make some soup: 

Chicken Stock or water to cover veggies in pot with 2 tablespoons of chicken bouillon powder 

6 russet potatoes peeled and cut into pieces

4 leeks (white part only) completely washed and sliced (be sure to separate pieces to ensure no dirt is incorporated into the soup. 

3 stalks celery, washed and chopped 

2 bay leafs

2 teaspoons of thyme

Salt and Pepper to taste 

Heavy cream

Directions: 

In a pot place potatoes, leeks, celery bay leaf, and thyme and cover with water, add chicken bouillon, and bring to a boil. Once at a boil stir and reduce to medium heat and continue cooking until potatoes are soft. About 20-30 minutes. 

Remove the bay leaf and continue boiling for another 10 minutes. Then transfer all contents to a food processor or blender and puree until smooth. Return contents to the pot and bring to a simmer, add heavy cream and taste, then season with salt and pepper to your taste. 

Serve hot with crusty bread such as garlic bread on the side.  Enjoy! 

Artist and Author Elizabeth Kilbride is a former political operative, author, scriptwriter, historian, and journalist. business professional, creative artist, and life coach consultant. Ms. Kilbride holds a master’s in criminology and a BS in Business Management she stepped out of the loop for a while but is now back with a powerful opinion and voice in the direction of this country and our economy. As a life coach, she is available to counsel individuals to enjoy their dreams and a better life. Ms. Kilbride loves to travel and photograph her surroundings and is also a gourmet cook who loves to garden and preserve food for the winter months.