• 1 onion chopped
  • 1 leek chopped
  • 2 potatoes cut up small (easy to blend and cooks fast)
  • 1 1/2 cups corn (i used frozen)
  • 4 cups chicken broth (veg would def work here)
  • bouquet garni (leek skin, stuffed with parsley and sage)
  • 1/2 cup cream
  • salt and pepper to season

we went out to dinner the other night, something we haven’t done in a while. to be honest, we were coming from a cocktail party and none of us were that hungry so we stuck to a light meal, soup, salad, and apps. it was actually perfect.

e ordered this soup, me being me, grabbed my spoon and took a taste. it was good, sweet from the corn, but not that sweet, you could taste the onions, and the potato, it was a perfect combination and not one that i had thought of.

i came home and thought about it…it was definitely something i could figure out. all in all it’s a simple soup (that tastes really good).

monday afternoon i went to work looking around for flavors that would compliment each other. this soup is ready quick and so easy to make. it tastes amazing, like something i had been working on all day.

corn & potato leek soup     4 servings

  1. in a heavy bottomed pot, i used my dutch oven, saute onion and leek till soft in a touch of olive oil, about 5 minutes. add potatoes and mix, cook for about a minute, let the potatoes soak up all the juice the onions and leek create.
  2. at this point you want to add your stock and mix, let it come to a boil, then finish on a low simmer. to the top of the pot, add your leek stuffed with the sage and parsley, simmer for about an hour.
  3. with a hand blender, blend in the pot (you could use a regular blender also) all the veg and stock, add cream and season with salt and pepper.

when i served the soup i added a touch of good olive oil and some fresh garlic chives that have sprouted early in my garden. as well as the soup, we had the bacon and cheese scones. a delicious meal that was sweet and savory.

 

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