Keeping is extra cozy today with this potato leek soup! I am combining all the good stuff: a creamy, hearty soup, spicy oil drizzle and homemade croutons that are chewy, buttery and oh-so-fantastic!
Now that I have gotten over my fear of leeks (they always seemed daunting every time I went to buy some from the store) and learned how to cook with them, I am completely obsessed! I always thought their size was intimidating. How the heck do I use these giant onions? What if I hate them? How do I even cut these properly? A quick google search answered all my questions. It’s really not hard: you cut off the very top of both ends, cut it in half and then slice each half lengthwise. After that, chop into thin half-moon shapes. This makes it easy to give them a rinse, because dirt can hide in all those layers. Once you’ve rinsed them, you can use them like you would any onion!
So today, we use them as part of the base of this thick and creamy soup. The cold weather and grey skies lately have left me with a craving for hearty, warm, soup that I can eat with homemade bread (because I just got a bread machine!). Enter: this amazing new recipe that has quickly become my favourite.