Tuesday, September 1, 2009

Leek Potato Soup

6 New or Yukon Gold potatoes cut into small cubes
1 Large leek rinsed and cut up in small pieces (discard the tough green leaves)
4 tablespoons butter
1 pint half & half
1 cup milk
2 tablespoons thyme
salt and pepper to taste.

Boil the potatoes and leek until tender. Return to the pot and add warmed half & half, milk and butter. Blend with a wand blender. Season with the thyme, salt and pepper. It takes more pepper than you would think.

It is better when it is cold outside.

What are you having for dinner?


  1. I think you'll like these. Safe for all ages:



  2. I love leek and potatoes. We had pasta with pesto, grilled eggplant, and 3 different types of beans. Basil for the pesto, eggplants and beans all from our garden.

  3. Yum, thanks for the recipe. We had homemade Chicken Noodle Soup. (leftovers of it actually) :) Stop by, I have a fun Meme for you.

  4. You mean you weren't inviting us to your house?! LOL

  5. Yum, yum, yum, yum. Love leeks, love potatoes, great idea! We're having vegetable curry, Indian eggplant, rice, raita, chutney, and etc. for supper tonight (made the curry and eggplant on Sunday, so it'll be easy to put together). Last night, yum, sweet potato fries done just right and Greek salad at The White Palm in nearby Topton (hooray), and the night before, yummy pesto pasta and Caprese salad. But now that it's finally cooled down here, leek potato soup sounds like just the thing!---Silence

  6. Uh, I don't know what we're having for dinner. It's only 3. I'll decide at 4. I wonder if I have any potatoes around here....