Potato Leek Soup

I have a firm belief that the -ber months (September, October, November, December) are soup months. Nothing beats getting cozy with a mug of soup and wool sweater in the fall. This family friendly potato leek soup is one of my favourites. It’s a simple recipe that is packed full of flavour and can be dressed up in a pinch. Potato leek soup is a classic recipe that can be thrown together in less than an hour and perfect for warming bellies on cool days. 

We hope you enjoy this soup as much as we do!

Potato Leek Soup

Potato Leek Soup
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Ingredients
  1. 2 large leeks, just white and light green parts, thinly sliced
  2. 1/2 tbsp canola oil
  3. 4 medium potatoes, peeled and diced
  4. 4 cups chicken stock or vegetable stock
  5. Salt and pepper, to taste
Instructions
  1. In large, high sided pot, or dutch oven, heat over medium heat. Add ½ tbsp canola oil and saute leeks until softened and just beginning to take on colour.
  2. Add potatoes, stir to combine. Add liquid and salt and pepper.
  3. Bring to a boil and simmer until potatoes are cooked. This should take about 30 minutes. Garnish with cheese or bacon if desired.
Notes
  1. Feel free to keep the peels on the potatoes for more colour and fibre in your dish.
  2. This soup can also be blended for a smooth consistency.
River City Cookery http://rivercitycookery.com/
Why not pair this soup with some cheddar chive scones?

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Oven Roasted Tomatoes

I do love my garden tomatoes – there are a ton of uses for them, but near the end of the season, I find myself running out of ways to use them all. I have to get a bit more creative in how I cook with them. Oven roasting them, or oven drying them, is a great way to use them up and enhance that tomato-y flavour.

 

 

Oven Roasted Tomatoes
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Ingredients
  1. 1 lb medium tomatoes, or the equivalent of cherry tomatoes, diced
  2. 1 tsp dried oregano
  3. 1/2 tsp dried basil
  4. 2 tbsp olive oil
  5. salt and pepper
Instructions
  1. Preheat oven to 210F.
  2. Combine tomatoes with dried herbs, oil, and salt and pepper.
  3. Pour tomato mixture over sheet pan into an even layer.
  4. Slide into oven and let roast for 2-2 1/2 hours.
Notes
  1. If you are using cherry tomatoes, they may take a bit longer.
  2. Once roasted, they make a great sauce by themselves, or blended into a sauce.
  3. You can also use them as a topping on focaccia.
River City Cookery http://rivercitycookery.com/
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