I felt like something simple and hardy, at the end of a busy day. I also added half a bunch of kale at the beginning. This soup doesn’t freeze well, but will do fine for lunches and fill ins for the rest of the week. I made a quick marinade the chicken breast, bone in, that took minutes.
I added kale at the start, with the potatoes and leeks and used up a few leftover cooked potatoes. I usually skip the last step with the cream, etc.
Leek and Potato Soup
4 cups sliced leeks – the white part and a bit of the tender green. To clean leeks, see below.
4 cups diced potatoes – old or baking potatoes recommended
6 – 7 c. water
1 1/2 to 2 tsp salt, or to taste
1/2 cup cream or more sour cream, heavy cream or creme fraiche (optional)
Bring the leeks, potatoes and water to the boil in a heavy bottomed 3 quart saucepan. Salt lightly, cover partially, and simmer 20 to 30 minutes, or until the vegetables are tender. Taste and correct seasoning.
Prepare the leeks for cooking. Trim the root ends of the leeks, keeping the leaves attached. Removed any wilted leaves, and cut off the tops to leave the leeks 6 or 7 inches long. Slit each lengthwise down to where the white begins; give the leek a quarter turn and slit again. Wash very thoroughly under cold running water, spreading each leaf apart to rinse off all dirt and grit. If the leeks are fat, cut them in half lengthwise. Click here to watch a quick video.
Recipe from The Way to Cook, by Julia Child
Marinade for Chicken
1 clove of garlic, sliced
2 tsp ginger, chopped.
2 tbsp italian parsley, chopped
1 tbsp lemon juice
a couple glugs of canola oil or olive oil
a few thin slices of lemon grass, chopped
1/2 tsp salt
a pinch of cayenne
Preheat oven to 350 °F. Put chicken in a baking dish. Pour marinade over and coat both sides. Bake about 50 – 60 minutes, turning halfway through. Mound the marinade ingredients under the chicken so they don’t burn.