Tuesday- Potato & Leek Soup with Chicken

Adapted from Cooking Light

Chef’s Notes: I had printed this recipe probably months ago, because it includes some of our favorite ingredients; LEEKS! The leeks just add a great flavor, but remain in the background of the soup. Word of warning- beware the thyme sprigs!

Plan of Attack:

1. Cook all in one pot!

Ingredients for 2:

1/2 Tbsp unsalted butter

2 leeks, thinly sliced

2 potatoes, chopped

½ C shredded chicken

2 C chicken broth

2 thyme sprigs

2 Tbsp whipping cream

Salt and pepper to taste

Instructions:

1. Melt butter in a large pot on medium heat, add leeks and cook for 10 minutes
2. Add potatoes, salt, broth, chicken and thyme sprigs. Bring to a boil, reduce heat and simmer for 20 minutes
3. Remove thyme sprigs
4. With a masher or a pastry blender or a fork, mash some of the potatoes in the pot
5. Stir in cream and top with shredded cheese
6. Enjoy!

Food for Life,

the SupperSmiths, forging one meal at a time