Julie/Julia revisited

Since my better half came down with some sort of fluish head cold ick, I thought I would take advantage of needing great soup without too much in-kitchen time and make a classic: Potato Leek Soup. To be fair, it is very vegetarian and fits into the 5 ingredients or less category. To be unfair, it is extremely not carb free. Sorry ladies. But even the pickiest of critics seemed to enjoy it, and that is a win in my book. The recipe was originally written in 1931 by Irma Rombauer, well loved by Julia Child as one of her go to recipes, and trimmed down by me to fit into a teensy weensy pot in a teensy weensy kitchen.

Recipe of the day: Potato Leek Soup (Potage Parmentier if you want to get fancy with it)

1/2 stick butter
3 leeks (white and light green parts), sliced about 1/4" and soaked in water
4 russet potatoes, peeled and thinly sliced
3 cups fat free low sodium chicken broth
Fresh ground pepper

Melt half stick of butter in a large pot and add sliced leeks. Cook over medium heat for 20 minutes stirring frequently (see first photo) until very soft.

Add in stock, sliced potatoes, and pepper and cook for 30 minutes: use the back of the wood spoon to lightly mash when you go to stir it. (See photo 2).

Serve hot with toasty bread with melted mozzarella for dipping (last photo).

Easy peasy lemon squeezy. And so good!