Potato Leek Soup

What are your plans this weekend?  We are taking some guests for some fun and a close up with the giraffes at the Giraffe Centre.  Cleopatra has nothing on the giraffe’s eye makeup!

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But since this is a food blog, let’s talk about a simple meal that requires little brain power.  We need a few such easy tasty recipes in our arsenal.

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According to the original recipe (source: Julia Child) all you need is butter, leeks and potatoes.

That works, but it is a skeleton of a recipe.  One can create different variations depending on what you have in your kitchen cupboards or fridge and the flavour you desire.

You could decide to add cream, throw in some leftover chicken or beef, add a sweet potato, roasted peppers, different veggies … go nuts!

Light Potato Soup

  • Difficulty: easy
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Ingredients

  • 1 onion
  • 2 potatoes
  • 1/8 teaspoon cinnamon
  • 1 Tablespoon coconut oil
  • 1 inch grated ginger
  • 2 cloves crushed garlic
  • 1 chicken stock cube
  • 1-2 cups water
  • salt and pepper

Directions

In a medium pot on medium heat, melt some coconut oil and sauté the onions, then the ginger and garlic. Cook until transparent.

Wash, peel (or not) and dice the potatoes.  The smaller the potatoes, the faster it cooks.

Throw in the potatoes, 1/8 teaspoon cinnamon stock cube, salt and freshly cracked black pepper to taste, and 1 to 2 cups of water.

Reduce heat and let it simmer for about 10-15 min.

  • Using a hand blender or a regular blender, cream until you get a thick smooth puree.
  • Or using a fork or potato masher, mash until you get your desired consistency if you desire thick chunky soup.
  • A third option is to do a bit of both: puree half the soup, mash the other half and combine.

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Back to the giraffes …

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Have a good one!

 

 

 

 

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