Coffee coffee coffee coffee coffee coffee!!!!!!!!!!!!
Made some chilled potato/leek soup last night. This is a decadent dish that really doesn’t require much and tastes delish hot or cold, which makes for great leftovers. All you need is a pound of yellow skinned potatoes, 4 leeks, 5 or 6 green onions, 3 cups of chicken broth (or veggie broth if you want a vegetarian version) and a little salt and pepper. You just soften the leeks and onions in 1 1/2 c of the broth for about ten minutes, then add the rest of the broth and the potatoes and cook for another 30 minutes. You don’t have to do this, but I like to chop up the potatoes so they cook a little faster and more evenly. Once everything is nice and soft (you should be able to mush the potatoes with a fork), stick it in the blender in batches, blend until smooth, and serve hot or let chill overnight in the fridge for a cold soup! Season to taste when served and enjoy this all weather dish.