I know what you’re thinking…. Its spring, what’s with the soup?
This is completely inspired by the fact that I was sick last weekend, and I had NO soup in the house. Me, no soup! I always have a bunch on soup stashed in my freezer. At least 3 varieties!
Of course I am all sick and achy and not at all feeling like making anything. Honestly I think I ended up eating cookies. That and crackers.
I was however feeling a little better on Sunday, so I mustered up enough strength to throw together a batch of this soup. It’s actually quite easy and it freezes really well.
Moral of the story, always have soup on hand, you never know when sickness… or laziness will hit.
Potato, Leek and Spinach Salad
[Adapted from Ricardo winter 2015 Magazine]
1 Leek, White Part Only, Sliced Thin
2 Tablespoons Of Butter
1 Tablespoon of Turmeric
8-10 Small White Potatoes, Cut into Quarters
½ Cup of White Wine
5 Cups of Chicken Broth, Low/No Sodium
1 Tablespoon of Honey
1 Cup of Corn
2 Cups of Fresh Baby Spinach
5-6 Slices of Bacon, Cook, and Crumbled
1 Green Onion, Chopped
In a large pot over medium heat, melt the butter, add the leeks, and cook until softened, about 5 minutes. Add the turmeric, and the cut up potatoes, cook for 1 minute. Add in the wine, and cook for 5 more minutes.
Pour in the Chicken broth, and bring to a simmer. Cover and cook for 25 minutes, or until potatoes are tender. Throw in the corn and spinach, salt and pepper to taste. Heat for 2 -3 more minutes.
Serve hot, and top with bacon and green onions.