Homemade, Creamy Potato and Leek soup is one hardy, warm to the bone, winter meal! I stumble on this recipe using good ol’ left-overs. It has since become one our homestead favorites.
4 cups of bone broth
2 cups of water
Enough chopped potatoes with skins for 5 people (amount varies on size)
2 cups chopped leeks
1 cup chopped broccoli stems
1 cup milk
1 tbsp. of thyme
1 tbsp. of basil
4 hot-dogs (lol, I know right! but I did say left-overs)
~In a large stock pot, bring the following to a boil on med./high heat: bone broth, water, potatoes, leeks, broccoli stems. Be sure to stir occasionally so nothing sticks to bottom.
~ While stock pot is cooking, slice your hot-dogs into little circles and fry them. Cooking both sides.
~ When potatoes are soft, add milk, thyme, basil, and fried hot-dogs to the stock pot and simmer for about 10-15 mins to get all the flavors mingling.
~From here you can either use an electric hand-mixer, or a blender. (I prefer the blender. I find that it is a little faster.) I scoop out all chunks and bits putting them into the blender with just enough soup to be able to blend everything all smooth and creamy.
Then, I transfer the creamy soup back in with the remaining soup in the stock pot. Finally, I stirred it well with the serving ladle while it cools a little.
Soup will still be very hot and can be served immediately with a side of hot buttered toast. Maybe even with a little sprinkle of garlic powder on the butter 😉
(Oh! by the way…don’t tell Pappy about the broccoli stems. He has no idea its in there. He hates broccoli, and yet, he ate 3 large bowls of this soup! 😉 What he doesn’t know will only be good for him! )