As for tonight: Potato & Leek Soup {adapted from America's Test Kitchen}
need:
5- 6 lbs. leeks { they call for white/light green parts but I used some of the green too}
1/2 stick butter
2 {minced} garlic cloves
6 cups {low-sodium} chicken broth
1.5 lbs. red potatoes, cleaned and cut into 1/2 inch chunks
1/4 teas. dried thyme
1 bay leaf
salt and pepper
Begin by melting butter and garlic in large stock pot {or even better a dutch oven if you have it}.
{make sure you really clean your leeks well. It is amazing the amount of dirt you will clean out of those suckers}
While those simmer, cut up your potatoes.
Dump in your potatoes and the chick broth.













































