Chew on This | Leek and Potato Soup

I've been very domestic today. Organizing, ironing, cleaning and cooking. I love getting so much done and getting ahead of the game. So, things have been put in their proper place. Shelves and drawers have been tidied. Several weeks of school clothing hangs, crisply, in closets. Food has bubbled and baked. 

Clean is nice. And if anyone messes anything up there will be serious consequences. Major. There will be crying, stamping of feet and full blown pouting. And that's just what I'll be doing.

But I know what my reality is. Messy, clean. Clean, dirty. No matter how much I get ahead, things will eventually be messy again. Everything on the counter gets shoved into the draw by the refrigerator. Shirts actually get worn and need washed and pressed. And people demand to be fed. The cycle continues. 

I just wish the floors would stay clean longer than four minutes.

After a long day of household work, I wanted to make a fast but fulfilling meal. This Leek and Potato Soup was just what I needed. And I made a double batch so I could freeze some for later. Two birds, one stone. I love getting ahead, if only for a moment. 

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Here's the recipe:

Leek and Potato Soup

3 large leeks, dark green leaves removed, chopped and cleaned

4 T butter

salt and pepper

4 small potatoes, peeled and diced into small chunks

5 C chicken or vegetable stock

1 C heavy cream

chives or cheese for garnish

Chop leeks and place them into a large bowl of water. Agitate the leeks in the water to remove all of the dirt. Remove the leeks with a slotted soup and set aside.

In a large stock pot over medium-low heat, melt your butter. Add your clean leeks, salt and pepper and cook for approximately 10 minutes to soften. Stir often.

Add the potatoes and toss with the leeks to coat. Allow potatoes to cook for 5 minutes then add your stock. Increase the heat to bring the soup to a boil. Once boiling, reduce heat to low, cover and let soup simmer until potatoes are soft.

When potatoes are soft, turn off the heat. Transfer the soup, in batches, to a blender to puree. Or use and immersion blender to puree. Add your heavy cream, stir to combine. Adjust seasoning as necessary. Serve soup with chopped chives or shredded cheese for garnish.