Is Potato Leek Soup Crafty?

I hope so, because I was feeling pretty creative!  With summer well on its way, I’m getting into the fresh food groove and inspired to try some quick, simple recipes.

The bright hues of the vegies reminded me of a garden party, which in turn made me remember I need to sew a few summer table cloths.

I yielded some mad skills with my cutting tools.

Garlic can definitely be considered an embellishment.

Ok.  I’ve convinced myself its crafty, so lets get down to the how-to.

***In an effort to keep this as creative as possible, I’m not going to share exact amounts and ingredients.   I want you to live on the wild side and create without abandon!  If I say 1-2 carrots, you say 3!

1.  Thinly slice 4 leeks.  Its best to use the lower, whitish section of this root veggie. The photo below was taken after I finished slicing and had already added the leaks to the pot.

2. Slice 4 carrots

3.  Mince 2-3 cloves of garlic

In a medium stock pot, saute the garlic, carrots and leeks in a little olive oil.

Season with salt and pepper to taste.

Add 3 cans chicken broth and a few dashes of both thyme and celery seed. You could use a few celery stalks instead of the seed, but since I was out, I got creative and improvised.  Such an artist I am.

Simmer while you cut up potatoes.  The carrots will need those extra couple minutes cooking.

Cut 3 large potatoes into small pieces.  I like to scrub them good and leave the peel for a bit more flavor.

Add the potatoes to the pot and simmer at a low roll for about 30-40 minutes or until you can easily poke the potatoes with a fork.

Finally, turn the heat down to low and pour in the best part…CREAM!  Add one cup of half & half and heat just a bit more.  You don’t want to boil the cream or it could curdle.

Although this isn’t the best picture of presentation, trust me it is darn good!  And pretty creative if I do say so myself.

I’d love to hear how you’d add to, take away or any crafty things you would do!