Potato Leek Soup

Let face it, when you have a classic recipe like Potato Leek soup, there really is nothing you need to say about it that hasn’t been said. The soup is centuries old. So I am just going to get right to the recipe, which is long over due!

Oh all right, the reality is I am still playing catch up since getting home after being caught up in Hurricane Sandy in Washington DC! As soon my Jetblue plane landed I had to start getting ready to host a really cool Underground Dinner Party for Foods from Chile, which I’ll be posting and sharing recipes from soon.  So, this is as much as I can muster up right now. . .well, at least I told the truth!


Recipe: Potato Leek Soup


  • 1 tablespoon butter
  • 1 tablespoon bacon fat
  • 3 leeks, sliced in half lengthwise, then thinly sliced crosswise
  • 5 thyme sprigs
  • 1 bay leaf
  • 2 teaspoons sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 1/2 pounds (4 large russet) potatoes, peeled, cut into large chunks
  • 6 cups chicken stock
  • 2 cups water


  1. Heat the butter and bacon fat over medium high heat in a large soup pot.
  2. Add the leeks and cook 4-5 minutes, stirring occasionally, until wilted.
  3. Add the remaining ingredients, stirring to mix well.
  4. Bring the soup to a boil, then reduce to a simmer.
  5. Cook the soup uncovered 30 minutes, or until the potatoes are tender.
  6. Remove the soup from the heat and fish out the stems from the thyme sprigs.
  7. Puree the soup using an immersion blender, or carefully transfer the soup to a food processor or blender. Puree the soup until very smooth.
  8. If the soup is too thick, add a little water or stock. For a richer soup add milk or cream to thin the soup.

Preparation time: 10 minute(s)

Cooking time: 30 minute(s)

Fennel and Onion Baked Chicken

As I get older I realize how much I like simple things. Sure, I can appreciate an over the top elaborate 10 course meal. But you just won’t find me cooking one anymore. No, simple and fresh flavors work for me.

While “shopping” in my friend Holland’s garden again, she gave me a fresh fennel bulb from her huge plant. Fennel is such a wonderfully sweet, licorice scented vegetable. You can roast it or eat it raw, thinly sliced and added to salad. Cooked or raw it is delicious.

Cut into wedges and seasoned with sea salt and pepper, the fennel and onions bake into a softly sweet base for the chicken.

This recipe showcases the flavor of the fennel. With the addition of a sweet onion and fresh thyme, this baked chicken goes from simple to sublime.

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Fennel and Onion Baked Chicken
This simple baked chicken is loaded with the fresh spring flavor of fennel bulb.

1 large sweet onion1 large fennel bulb5 fresh thyme sprigs4 boneless, skinless chicken thighs or breasts

Cut the onion and fennel bulb into large wedges. Place the onion and fennel wedges into the bottom of a baking or roasting dish. Add the thyme springs and season to taste with salt and pepper.Season your chicken pieces with salt and pepper, then place them on top of the vegetables.Cover the dish with foil, and place into a preheated 350 degree oven.Bake the chicken for about 40 minutes, then remove the foil. Continue to bake the chicken for another 10 minutes, or until the chicken is lightly browned.

Prep time: Cook time: Total time: Yield: 4 servings

Cheryl D Lee on Foodista