Recipe: Leek Potato Soup

My husband has caught the flu and I wanted to prepare something light and easy to digest for him. Usually he is the chef of our household, but today it was my turn to take care of him. I prefer to stick to the easier recipes and this one definitely qualifies, plus it's delicious. I served his soup with plain toast, but made some roasted garlic and herb butter for mine (see recipe below).

Ingredients: 

2 tablespoons of canola oil or light olive oil

2 leeks

3 big potatoes

1 white onion

2 cloves of garlic

2 bay leaves

3 vegetable bouillon cubes

greek yogurt

pepper

salt

Tools: 

Soup pan 

Hand blender

Directions: 

Place a big soup pan on low-medium heat, warming up the oil.

Wash the leeks and cut them up into small pieces (if you prefer the soup to come out light, only use the white part of the leeks). Put them in the pan, stirring occasionally.

Cut up the onion and garlic and put them in the pan with the leeks. Keep the pan on low-medium heat and sweat the leeks, onion and garlic, making sure they don't brown.

Peel the potatoes and rinse them. Chop into small pieces and add to the pan.

Put in the bouillon cubes and add water - enough to cover all the ingredients under about an inch. Add the bay leaves, cover the pan with a lid and bring to the boil on high heat, stirring occasionally.

Once the soup is boiling, turn it down to low heat and simmer for 40 minutes with the lid on. Once all the ingredients are soft, take out the bay leaves and blend the soup using a hand blender.

Plate the soup and scoop in one or two teaspoons of greek yogurt. Season with salt and pepper to taste.

Homemade Garlic Herb Butter

Ingredients:

1/2 cup salted butter

1 tablespoon dried parsley

pinch of salt

3 cloves of roasted garlic

Directions:

Make sure the butter is at room temperature.

Preheat the oven to 350°.

To roast the garlic, place the cloves on a sheet of aluminum foil. Sprinkle some oil and salt onto the cloves and loosely fold the foil around the cloves. Place the package in the oven and let it roast for 30-40 minutes.

Once the garlic is roasted, take it out of the oven en unfold the foil to let the garlic cool slightly. The inside of the clove should be soft (if this is not the case place it back in the oven for another couple of minutes). When cooled, squeeze the soft garlic out of the cloves into a small bowl.

Add the butter and parsley. Mix together until everything is combined. Taste and add some salt if needed.