Potatoes and leeks are scrumptious together.

Potato Leek Soup simmering in the pot.

This eating everything through a straw is not really that difficult.  You have to spend some time cooking the food, but having real food is much better than the Ensure and gatorade diets that I have seen some jaw affected internet people advocate.  I want real food, none of that chemically based edible food-like substances.  Mostly, it has been just cooking good local food,  like I did before, just a little more liquid than before.  I do miss my salads, but hopefully they will be back soon.  Today, the star is Potato Leek Soup.

  • 1 bunch of leeks, white and light green parts
  • 1/2 white onion
  • 2 russet potatoes, peeled and cubed
  • 1 Tablespoon butter
  • 1 Tablespoon flour
  • 4 cups chicken stock
  • 1/2 cup 2 percent milk
  • salt and pepper

Wash leeks carefully and slice.  separate rings and rinse in cold water to remove any dirt from inside.  Chop coarsely.  Chop onions.  Set leeks onions and potatoes aside.  Melt butter in soup pot.  Add flour and make a roux.  Cook til it smells a little nutty, but don’t brown it.  Add leeks and onions and potatoes and chicken stock.  Bring up to a boil and then turn down heat and let it simmer about 30 minutes or more till everything is very tender.  Blend it all til smooth in a regular blender or with an immersion blender.  Add milk and bring back to a simmer.  Add salt and pepper to taste.

This recipe came from Gina’s Weight Watcher Recipes, which you can click on in the sidebar to the right and find lots more delicious, healthy and real recipes.

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