Leeky-Li

Ah, fall is here. The weather is getting cooler, the days are getting shorter and the leaves are falling off the trees…including the money tree. As such, I haven’t been out and about finding activities for y’all to enjoy. But rather than neglect the old bloggy here, I figured it would be the perfect time to highlight an inexpensive activity you can do at home. Like…I don’t know…how about…cooking! So without further ado, here’s another edition of Cheap Ass Recipes.

Now I love soup. It’s so warm and comforting and tasty and…warm. The perfect meal for a fall day. So, I was pretty excited when I found a soup recipe that was both inexpensive and delicious. Ladies and gents – I present Potato-Leek Soup.

Hey! Don’t be so disappointed! I know it’s a common soup and maybe doesn’t have that wow factor. But it is delicious. And this particular recipe has an innovation that makes it unique. One of the key ingredients is this –

Mashed potatoes! So instead of tossing those things in the garbage after they’ve been sitting in your fridge for sometime because they just aren’t the same without that meatloaf/chicken/pork chop that was gobbled up at the meal (whew!) you can use them for a brand new dish! Hooray!

So here we go (courtesy of Everyday Food).

In a large saucepan, melt 1 teaspoon of butter over medium-high heat.

Add 1 cup chopped leeks (about one medium leek)

And cook, stirring, until softened, about 3 minutes.

And 3 1/2 coups low-sodium chicken broth (I make my own with bouillon cubes), 1/2 cup water, and 3 sprigs thyme and bring to a boil.

Reduce to a simmer and whisk in 2 cups mashed potatoes.

Simmer until warmed through and season with salt and pepper. And voila! Potato-leek soup!

Easy-peasy, huh?

For the official recipe, click here.