It’s not often I can actually link up to Kelly’s Show Us Your Life! I’m not sure many people would appreciate that my “kid” is a neurotic gray cat. LOL But this week is all about food, in particular, soups. Since I am obsessed with cold weather and snow, soups are a perfect match. I have a couple of soups I like to make when it gets cold and hold up well for a week while you eat on it. My favorite is French Onion Soup but sadly it is still quite a challenge for my impatient personality. The other two are easy and quick: Potato Leek Soup and Chicken Noodle Soup. Word of warning, I don’t exactly measure when I make either of these.
Potato Leek Soup
- Four to five large potatoes of your choice (I prefer the golden, waxy ones for the creamy texture they provide)
- Two to four leeks (depending on their size)
- One medium onion
- Butter for sauteing
- Chicken broth (I use the reduced sodium, at least the 32oz box, normally end up using another partial box to make a bit more)
- Heavy whipping cream (I try to stick to the smallest carton in the dairy case)
- Salt & pepper to taste
- Parsley for finishing
Dice potatoes, set to the side. Slice leeks and onion, saute until translucent, add broth, cream and potatoes to the pot season to taste. Cook until potatoes are done. Use hand blender to blend the potatoes and onions with the broth and cream. Check flavor, season a bit more if you desire. Add parsley flakes, stir and let simmer for about 15 minutes and then serve.
*If you prefer, you do not have to blend the soup. Also, I normally just prep everything from start to finish in a stock pot.
Chicken Noodle Soup
- Two to three skinless, boneless chicken breasts
- Butter for browning
- Chicken broth (as with the above soup. . . I use the reduced sodium, at least the 32oz box, normally end up using another partial box to make a bit more)
- One small onion
- Two carrots (although I normally just use the baby carrots and do about two handfuls from the bag)
- One stalk of celery (I leave this out, I don’t know why)
- Extra Wide Egg Noodles (I usually use half of a bag but I really love noodles in my soup)
- Salt & Pepper to taste
- Parsley for finishing
Dice the chicken breast, onion, carrots and celery and brown in pot with butter; once browned to your satisfaction add broth. Make sure you get all the goodness stuck to the bottom of the pot off and mixed into the broth. Cook on a low/medium heat for about 30 minutes, season to taste and add egg noodles (use time as directed on package). I normally check and season to taste again once the noodles are done but I have also been known to keep this on the stove cooking for most of the afternoon. Sprinkle parsley and serve.
I hope you enjoy both soups! I tend to end up making these when I don’t want to deal with actually cooking something each evening after work during the winter.