One of my favorite things about Fall is I love being able to make homemade soup! During the summer I try not to cook indoors as much as possible. Then Fall comes around and the weather is getting a bit cooler and it is time for me to start making all the yummy soups I missed all summer. One soup that is easy to make and does not take a lot of ingredients is Potato Leek Soup.
If your interested in trying something new this is an easy recipe that even children can help make. Most importantly it is great for lunch or dinner. My girls love having it with grill cheese sandwiches! Yum!!
Potato Leek Soup
2 stalks of celery
Salt and Pepper
3 Large baking potatoes, peeled and diced
2 cups low sodium vegetable or chicken broth
2 cups Milk
2 Tbsp lemon juice
-In a pot over medium heat melt the butter. Then add the leeks, celery 1/2 tsp of salt, 1/4 tsp of pepper and cook while you stir often
-Add potatoes, broth and 1 cup of water and be sure to cover and bring to a boil over high heat. Reduce heat to medium-low and now boil the ingredients in the pot gently for 15 minutes or until your potatoes are soft. Then remove from heat.
-In a blender or immersion blender puree half of the soup and leave the other half chunky. (Be sure if your blender is glass to let the mixture cool before blending) Return all of the soup to the pot and add milk and heat over medium heat again stirring often until it is steaming (not boiling). Stir in lemon juice and season to taste with salt and pepper.