This is What Happens When You Have Children

Marie,

My brain is mush. After having two children my logical mind seems to have left me. I used to have a nearly photographic memory. I never needed to write anything down. I kept my schedule in my head. I always remembered people names.

And I keep thinking I've still got it.

But the reality is that I don't. All this to say that when I interrupted our Butternut Squash series with the chicken chili recipe, I completely forgot how I made that third butternut squash recipe. You know, the Mexican-inspired one. So, we'll have to get to that another time when I experiment with those ingredients again. Darn! That was a good one too. But I just can't remember exactly how I did it.

So instead, I thought I'd share another easy soup recipe that I know by heart. I figure when it's fall going on winter you can't have enough soup recipes. This one is super easy too, it can be made really quickly with just a few ingredients. I love simple food like that--recipes that leave you to taste the food in its natural state. No need to doctor it all up with a bunch of spices and flavors. Anyhow, I'll quit rambling and get to the recipe...

Potato Leek Soup

3-4 leeks, washed and chopped

1.5 lbs yukon gold potatoes, sliced thin

4 tbsp butter or good olive oil (butter will taste richer)

1 box of vegetable broth

approximately 3 cups of water

salt & pepper

Saute leeks in butter for 1-2 minutes, add potatoes and let simmer for 1-2 minutes more with the lid on. Add veggie broth, water and 1 tsp of salt. Bring to boil then turn heat down to simmer for 30 minutes or until potatoes are falling apart. Take pot off heat and use a potato masher or a large spoon to roughly mash the potatoes. Alternatively, you can blend the soup. Serve the soup with a splash of cream if you like.

Now that's a recipe I can remember! Hope you like it too.

Miss you,

N