The topic today is Meatless Meals, and our favorite meatless meal is Potato-Leek soup. It is quick and easy to make, and is just as delicious cold as it is hot. Leeks can be expensive when not in season, so I usually buy extra when they are on sale and freeze for soup in the winter. They are also easy to grow in the garden alongside your onions.
Potato-Leek Soup
1/2 onion, sliced
3 leeks, sliced
2 T butter
5-6 potatoes (Russet or Idaho), pealed and cut into chunks
4 c chicken broth (I use bouillion)
8 oz sour cream
3 dashes of Morton's seasoned salt
Pepper to taste
Melt the butter in a Dutch oven over medium heat. Add onion and leeks and cook until soft, stirring frequently. Add chicken broth and potatoes, seasoning and pepper; continue to cook over medium heat, stirring occasionally, until potatoes are soft and easily break apart, adding water as necessary. Remove from heat and mash potatoes to desired consistency. (We like ours with some lumps of potato left!) Stir in sour cream. Serve hot or cold. Enjoy!`
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