Potato and Leek Soup

Chicken and leek Soup, potato and leek soup, you name it, if it has leeks in it I like it. Leek soup is my absolute favorite! 
Last night I made some potato and leek soup, and it was creamy, hearty, deliciousness! A perfect soup to make during a cold winters day. 

© 2013 Heidi Chouinard

For all you Potato and Leek Soup lovers out there, here is the recipe...

Makes about 4-6 servings

3-4 Leeks 

1 small yellow onion

5-6 medium-large sized white potatoes

2 Tbl spoons of all-purpose flour

a few pinches of thyme

olive oil

4 Tbl spoons of butter

salt and pepper

about 6 cups of chicken or vegetable broth

2/3 cup of whipping cream 

2 slices of whole wheat bread

FOR THE CROUTONS:

Cut slices of bread into cubes and let sit out on plate for a few hours, until hardened. 

Later on, once the soup is almost done simmering, drizzle the bread crumbs with some olive oil (I used a infused olive oil I had made recently, you can find the recipe here.) Season with thyme, salt and pepper. Add some olive oil to a pan, let heat up. Add the bread, toast on a medium heat, stirring a few times until golden brown. Set aside. 

Peel and cut potatoes into small cubes, rinse, and place in a large bowl of cold water, making sure the potatoes are completely covered. Add a pinch of salt, set aside. 

Cut leeks in half lengthwise, slice into 1/2 inch pieces. Rinse leeks in cold water very thoroughly. 

Chop up the small yellow onion. 

Add butter to dutch oven or large pot, let melt. Add the leeks and yellow onion and saute until soft, about 6-10 mins. Add flour and stir in well. Pour in the stock. Drain potatoes, and add to pot. Add thyme, salt and pepper. Bring to a boil then cover and simmer on a low to med setting. Simmer until potatoes are soft, 30-40 mins. 

Add 1/2 of soup mixture to food processor, puree until smooth, add 1/3 cup of the whipping cream, pulse. Do the same for the second half. 

Serve with a drizzle of olive oil, top with a few croutons, and enjoy! :) 

Roasted Garlic Infused Oil

© 2013 Heidi Chouinard

Garlic. Mmm, it adds so much flavor to a dish, aaand can be pretty lethal with your breath. :P Roasted Garlic doesn't make your breath as stinky as fresher cooked garlic does. 

I have been wanting to make some infused oil for some time, so here we are. 

Preheat the oven to 400

Chop tip off the garlic bulb so that the tips of the garlic cloves are exposed. Also remove any access layers of skin (you want to leave a couple layers to hold the cloves together). 

Season with olive oil, cracked pepper, and coarse salt. 

Wrap up in tinfoil and place on baking sheet. 

© 2013 Heidi Chouinard

Bake in the oven for 30-40 mins 

While that's roasting, producing wonderful aroma's, I picked out my seasoning and herbs for the oil. 

© 2013 Heidi Chouinard

I used some cracked red pepper flakes, rosemary, thyme, oregano, and dehydrated onions. 

Now we need a bottle. My husband had been saving these bottles, perfect for storing infused oils in.

© 2013 Heidi Chouinard

Mmm...wish you could smell what I'm smelling. I think the garlic is ready!

© 2013 Heidi Chouinard

© 2013 Heidi Chouinard

I do recommend putting about a 1/2 cup of olive oil at the bottom of the bottle before adding the garlic and seasonings. Add your garlic, herbs and or seasonings (I didn't add the seasonings first and that is why they are floating all over the place, rather than sitting nicely on the bottom). Fill the bottle with desired amount of oil. 

© 2013 Heidi Chouinard

© 2013 Heidi Chouinard

I roasted 2 heads of garlic. That second one (in the photo above) got turned into a paste and was added to a delicious meatloaf. : ) 

Candied Popcorn

On the dessert menu tonight, some homemade candied popcorn made by my sister and I!

© 2012 Heidi Chouinard 

You can find the recipe here. :)