I'm a girl who has picked up and moved from coast to coast (& north past most of Canada). That is... Norfolk, Virginia to Bethel, Alaska. --- This journal is a record of the move, and life in the Tundra.

Saturday, February 11, 2012

Potato Leek Soup

First of all, I have to say that I'm actually pretty proud of myself that I made a Potato Leek Soup today and it came out pretty well. I looked up a couple of recipes online and combined what I liked and didn't.  -> this is a big thing for me because I don't cook. I can follow a recipe like its nobody's business, but i don't walk in and look at ingredients and just decide to make things. I always wanted to learn but I just haven't had luck. plus, it's a pain to cook for 1.

I started off with a single leek stalk and chicken broth (organic, gluten and MSG free), and 6 small-medium potatoes. I got the potatoes and leeks in my weekly organic produce delivery. Then I added in some spices that I saw in a couple of the recipes (marjoram, parsley, salt, pepper and thyme). I just made it smell good. I didn't taste it much while i was cooking actually but the house sure did smell good.

I threw everything in a pot with some margarine and let it cook on a med-low heat for a while (potatoes are soft without being smooshy). Ladle and serve. It made 4-5 servings. I'll put the other servings in the fridge and reheat as necessary, though I suppose freezing would work too.

Potato Leek Soup
2 lbs (6 small to medium) Red Potatoes (~493 calories)

3 cups chicken broth- can use vegetable broth too (30 calories) 
1 leek stalk (~54 calories)
~2-3 Tbs margarine (Smart Balance is what I used) (160-240 calories)
Salt, pepper, marjoram, thyme and parsley to taste

Throw into pot on stove on med-low heat and cook until potatoes are soft enough for your own taste.

Healthy quotient: About 817 calories for the pot, with 5 servings: ~165 per bowl.

Next on my weekend to-do list... Turkey Chili (i've got a pepper and onions that could really be used).
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4 comments:

  1. LeahSunday, February 12, 2012 at 3:17:00 AM AKST

    Good Job Erin! The soup sounds delicious. How was it?

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  2. GideonSunday, February 12, 2012 at 9:05:00 AM AKST

    Sounds like a successful experiment. If you don't already do so, I highly recommend saving the leftover bits of vegetables (onion peels and stumps, peeled carrot skins, basically anything other than potato skins) in a plastic bag in the freezer for making your own vegetable stock. It's really easy and cheap to do, and gives you the advantage of knowing what is in the stock.

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  3. DebSunday, February 12, 2012 at 10:10:00 AM AKST

    Don't freeze the potatoes. They'll turn very mushy on you. Freeze the broth if you want, but eat the potatoes first. I learned this the hard way.

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  4. ErinSunday, February 12, 2012 at 10:00:00 PM AKST

    Soup is yummy, almost too flavorful the second day around so next time i'll have to be careful with the spices.

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