Potato Leek Soup

This weeks un-posted meal plan was created as I browsed the Spokane Public Market produce selection on Saturday. I snatched up some rather gorgeous leeks and plump Yukon Gold potatoes, and decided potato leek soup would be the perfect Meatless Monday meal.

Unfortunately, I didn’t have a go-to recipe, as I’ve never actually made potato leek soup. So I looked up a bunch of recipes, borrowed what looked appealing and left behind what didn’t. The result? A ridiculously thick and creamy soup that I can’t wait to make again.

Potato Leek Soup

yields eight cups – six-1 1/3 cup servings

Nutritionals (per 1 1/3 cup serving): 250 cal, 59g carb, 6g fat, 10 g pro, 1 g fiber, 11 g sugar

Ingredients

3 lb yukon gold potatoes, peeled and diced in 1/2 inch chunks

1 medium sweet onion, diced

2 large leeks, diced (thoroughly rinsed)

1 TBS flour

2 TBS unsalted butter

2 1/2 cups chicken broth

1 12-oz can evaporated fat free milk

1/2 tsp finely ground black pepper

1/2 tsp oregano

1/2 tsp thyme

dash marjoram

salt to taste

Directions

In large pot, heat butter over medium heat. Add flour and stir to combine. Once combined, add oregano, thyme, marjoram and pepper, stirring to combine. Add onions and leeks, stirring well. Reduce heat to medium-low and sautee for 7-10 minutes. Do not brown leeks!

Once onions and leeks are translucent, add chicken broth, evaporated fat free milk and potatoes. Turn up heat to high, bring to a boil, reduce heat back to medium-low and cover. Keep soup simmering for 20 minutes. Turn off heat and either use an immersion blender, or spoon soup into a food processor or blender (in batches), and blend until smooth.

I enjoyed my bowl with apple wood smoked bacon, and I think you should to.

What is your favorite potato: Yukon gold, red, fingerling, russet, or another?

I’m a huge red potato fan, but this summer I experienced a blue potato from the farmer’s market that made me squeal with delight.

Zucchini and White Bean Soup

We still have zucchini overtaking our garden. Luckily I was able to squeeze a tiny bit of creativity out of myself this week, and I whipped up a batch of this healthy, filling, end of summer soup.

Zucchini and White Bean Soup

Serves 6 – approximately 1 1/3 cup servings

Ingredients

2-3 large zucchinis, cut into chunks

1/2 large onion (I used sweet, but yellow would work well too)

4 cloves garlic, minced

42 oz vegetable broth or chicken broth (3 14 oz cans)

1/4 cup non-fat plain Greek yogurt

1 can white beans, rinsed and drained (black beans would work well too)

1 tsp Italian seasoning

salt and pepper to taste

Directions

Throw vegetable broth, onion, garlic, zucchini and Italian seasoning into a large pot and bring to a boil.

Cover, reduce heat to simmer, and cook for 20 minutes, or until zucchini is tender.

Transfer half of your batch to your food processor, add half the Greek yogurt, and process until smooth. Do the same with the second half of your batch, adding the last half of the Greek yogurt.

Make sure your lid is on and actually snaps in place…

both times.

Yes, I spilled it once, cleaned it up, and then made the exact same mistake the second time. An immersion blender could prevent this issue. Hmm…add to amazon wish list…

Return to pot, add beans, and heat through. Salt and pepper to taste.

I plan to make a second batch and freeze it for work week winter meals. The first batch went too quickly to freeze!

Enjoy!

Everybody dance now.

Guess who chose an alarm that was only reoccurring on Tuesday, Wednesday, and Thursday mornings?

That would be me.

Guess who wishes she wasn’t celebrating the Zags win last night as much as she did?

Also me.

Guess who wasn’t organized in normal-fashion this morning?

Still me.

Oatfit again made its presence known for breakfast.

Chobani followed soon after.

For lunch I brought what I thought was a bean, rice, veggie and cheese burrito, only to discover chicken was an ingredient as well. Sonofab. March Madness, I blame you.

Luckily I had a can of soup stashed on my shelf for such emergencies.

It wasn’t amazing or anything, in fact it was rather sweet, but it did fill me up.

On the side I had a multi-grain english muffin with a laughing cow wedge.

Later on I snacked on an apple, prepping myself for the madness that is chaperoning a middle school dance.

We have a school rule that students cannot attend the dances if they have any unpaid library fines or overdue books. You would be amazed how many books I received back today. Amazed. And amazed by the number of parents who left work to go home, find said books, and bring them to school. Wow.

Since the dance was St. Patty’s themed, I figured that even though the day when everyone is Irish has passed, I could still show you a picture of that Reuben Maddness bracket I told y’all about on Wednesday.

Cute, no? I nabbed the paper before it hit the recycling bin just so I could get a photo for y’all. Or maybe just for myself, because I find a food bracket to be quite pleasing.

I arrived home a short while ago and immediately started snacking on my adzuki bean chips.

I’m contemplating what to do about dinner. Middle school dances exhaust me, I kind of want to order take-in, but I can only think of pizza as an option. Hmmm…

While I decide what I’m going to do, here’s your fashion Friday installment for the week.

Monday was way cuter in my head.

Tuesday was all about the comfort

Wednesday

Thursday, everyone loves an Irish girl.

Friday, school spirit style.

In non-foodie related news, my friend Amy is starting student teaching on Monday. Nerve-wracking! I know there are quite a few teachers who read my blog, so if you are one what is your number one piece of advice for student teaching

Mine is: Be consistent – with everything! Remember, you aren’t their friend, you’re their teacher. If they get upset with you for being an enforcer of classroom rules/expectation they are really just upset with themselves, don’t take it personally!