Tag Archives: soup

The Week Without Photos

I really was productive this week.

I knitted a baby set for a friend. It was pink & snuggly & cute. But I forgot to take a photo.

I quilted a Christmas quilt for another friend. It was holidayish & fun. But I forgot to take a photo.

Then yesterday was “Sew Day” for my guild in which I had a “backing party” (i.e. me & lots of yards of fabric focusing on the math to make backings large enough for all those quilt tops I’ve made but can’t quilt because I’m missing an integral part of the puzzle because backing math confounds me to no end). I don’t have any photos of the backings (not really very interesting), but I did bring Potato Leek Soup for the potluck, & I forgot to take a photo of that too.

Note to self: Goal for this week: work on taking photos!

Anyways, here is the recipe for Potato Leek Soup. (Just imagine potatoes & leeks in a warm broth.) I’ve been making this since college. It’s super easy & very filling. This has been a hit wherever I bring it & is perfect for those upcoming chilly days.

Potato Leek Soup
1 Onion
2 Leeks
3 Medium Potatoes
1/4 c. Butter
5 cups Chicken Broth
Salt & pepper

– Dice onion & potatoes.
– Slice leeks down the center, wash the insides, chop finely.
– Melt butter in skillet. (Don’t skimp here, the butter adds lots of flavor.)
– Cook onion, potatoes & leeks until tender.
– Place mixture in crock pot.
– Pour chicken broth on top.
– Genereously season with salt & pepper.
– Cook on High 3-4 hrs or Low 6-8 hrs.

Thanks to everyone who commented on the last post about podcasts! I’ve finally caught up with Pam at Hip to Be a Square & and am now listening to Sandy at Quilting for the Rest of Us. As I keep finding new podcasts, I’ll share them here with everyone!

Have a wonderful week!

Butternut Squash Soup

Promised a few people last week this recipe- Sorry I didn’t get it posted earlier:

6tbsp. chopped onion
4tbsp. butter
6c. peeled & cubed butternut squash
3c. water
4 bouillon cubes
1/2 tsp. marjoram OR tarragon
pepper (just a little here, think of a sprinkle or two)
2c. heavy whipping cream

1. Saute onions in butter until tender
2. Add squash, water, bouillon, herbs & pepper
3. Boil for 20 minutes or until squash is tender
4. Mash the mixture (I use a potato masher, but you can also puree it in a blender or food processor)
5. At this point, you can cool & freeze! I like to freeze half of it since it makes so much
6. Add heavy cream, heat through, but don’t boil

You can also use any kind of winter squash you have on hand- acorn, spaghetti, etc.

Anyone else have any great winter squash recipes? We still have A LOT in the freezer from last harvest. Since I’m starting to plan this years garden, we need to use up all the squash!