Hi friends!
It’s me again. See, I can keep my promises! Here I am, only a week later, with another Cooking With Maddie newsletter for you. It’s not at all because I’ve been home sick the last week and a half. Bored out of my mind. Noooooo, not at all. I’ve just got my shit that together.
Okay, I’m teasing.
You’ve got another newsletter because I’ve been sick as a dog. And what makes every sick person feel better? Soup.
This week’s recipe is for a soup that’s not only creamy and delicious, but is also so easy, even a sick person can make it for themselves.
This is Potato Leek Soup.
Here’s what you’ll need—
2 tablespoons extra virgin olive oil
4 large leeks, white and light green parts only, chopped and washed
Salt and pepper
3 garlic cloves, minced — I had the luxury of using spring garlic instead but by no means will I ever call for spring garlic in a recipe. If you can find it, use it. If not, no sweat.
4-5 sprigs of thyme
2 lbs russet potatoes, peeled and cubed
8 cups chicken broth
½ cup whole milk
⅓ cup fresh dill, chopped
Start by washing your leeks. I like to rinse the chopped leeks under water, and then let sit in a bowl of water for about 5 minutes, agitating them a few times to release the dirt. The dirt should drop to the bottom of the bowl. Remove leeks from water bowl, and spin with a salad spinner to dry. You can also watch our queen Martha show you how.
Heat your olive oil in a large dutch oven or soup pot, over medium-low heat. Add the clean, chopped leeks to the pot, and season with salt and pepper. Cook for 5-10 minutes, or until the leeks are softened and start to brown.
Add the garlic and cook for another minute.
Add your peeled and cubed potatoes, thyme sprigs and broth to the pot. Stir, making sure none of the leeks are stuck to the bottom of your pot. Season again with salt and pepper.
Bring the whole mixture to a boil, and then reduce the heat and let simmer for 20 minutes. After 20 minutes, remove from heat.
Using an immersion blender, blend the mixture until everything is silky smooth. Be careful not to burn yourself - the liquid will be hot! If you don’t have an immersion blender, you can transfer the mixture to a regular blender, and blend until smooth. Or use a nutribullet. Whatever works!
Add the whole milk and chopped dill. Stir to combine.
I like to serve the soup with a few cracks of black pepper and a glug of olive oil. You know I’m still on my Graza kick.
If potato leek soup is not your thing, don’t worry. I’ve got you covered. Here’s a few more Cooking With Maddie soups that will warm you up on a cold winter day:
For what’s been giving me life this week, it’s binge watching the newest season of Love on the Spectrum. Connor writing ‘no’ right in front of his dates AND YAWNING during speed dating had me on the ground. TV just doesn’t get better than that. It’s finishing the book Educated by Tara Westover. I have no words. 5/5 stars!
It was playing hours of fetch with sweetie pie Aldo. It was the Chicago-style hotdog at Chicago Style Beef and Dogs in Lakewood. It’s the Frankie’s 457 Calabrian Chili Oil. Big shout-out to my friend Kate (yes, the Kate that did a Cooking With Maddie takeover!) for the recommendation. And lastly, it’s the absolutely beautiful weather Denver’s been having. I can’t believe I’ve been able to go on walks in shorts in January, but hey, I’m taking advantage of it.
Wish I was with you,
Maddie