Bill and I wanted grilled cheese sandwiches for lunch on Day 4 of our challenge, “How to Eat Healthy on $5.00 a Day.” So I was trying to think of an easy soup to make as an accompaniment. I knew some of last summer’s leeks (one of my favorite veggies) were in the freezer.
And we had some potatoes that Bill picked up at the Fulton Street winter farmers market last weekend.
Since my favorite recipe for leek and potato soup has several ingredients, which would complicate the process and add to cost, I decided to look in my trusty Mark Bittman cookbook, How to Cook Everything. There it was: a simple recipe for Potato and Leek Soup.
That’s what I love about Bittman. If you want to learn–or relearn–how to cook, get this book. You won’t regret it.
An avid home cook, Bittman has filled his book with easy recipes and many variations, suggestions, and techniques for simple, healthy cooking.
His book may even be a replacement for the standard cook’s “bible” in my kitchen, The Joy of Cooking.
Saute the potatoes and leeks in olive oil until slightly tender. Add stock or water, bring to boil, and simmer 20 minutes. When I made it I used water since the goal is to reduce costs. And it was still very tasty–a great soup for vegetarians. Normally, I’d use fresh leeks from the farmers market but that’s just not an option in Michigan in February!