It is early February but I have spring on my mind. It is my favorite season. I love the way everything wakes up after the long winter nap. However, thoughts of spring aside, it is still cold outside so here is another soup to warm your chilled bones.
Cream of Leek and Potato Soup
2 leeks, ends trimmed, washed and chopped into 1/4 ” pieces
6 potatoes, peeled and cut into cubes
3 strips of bacon cut into small pieces
butter, extra virgin olive oil or vegetable oil
1 small onion, diced
1 900ml carton of no-sodium chicken broth
1 cup of (35%) Whipping Cream
(optional) few sprigs of fresh rosemary
salt and pepper
In a large pot, place the knob of butter and a good sprinkle of oil. Over medium-low heat, saute the onion, bacon and leeks until the onion is golden and tender, the leeks are getting soft and the bacon is beginning to crisp, about 10 minutes. Add the potatoes, salt and pepper to taste and toss all together. If using the fresh rosemary leaves, add them now. Add the chicken broth and bring to a boil. Reduce heat and allow to simmer 35-45 minutes until potatoes are fork tender. Add 1 cup of whipping cream, stir well and simmer until heated through. If desired, use an immersion blender to puree the soup and serve hot. Delicious with a few croutons added and some grated cheddar cheese. Enjoy!
This particular recipe brings a couple of verses to mind. The first one is found in Matthew 5:13. “You are the salt of the earth; but if the salt loses its flavor, how shall it be seasoned? It is then good for nothing but to be thrown out and trampled under foot by men.” May we take every opportunity to keep the salt of our life in Jesus Christ fresh for Him, so we may tell others about Him, for His glory. The second verse is Colossians 4:6.”Let your speech always be with grace, seasoned with salt, that you may know how you ought to answer each one.” (Both are NKJV). Lord, let me speak gracious, nurturing words as a testimony to Your love and grace in my life.