Ladle Love: Wholesome Potato Leek Soup Recipe

Discover the Cozy Comfort of Homemade Potato and Leek Soup

The colder the weather, the more likely we are to have soup on the table for lunch or dinner. We're sure you've heard it before, but we always do seem to transition to soup as a staple around November.

There are a great many types of soups to choose from, so we rarely feel bored with them. This one is hearty and heavy and sneaks in some veggies. Feel free to use it as a sauce over some grilled chicken if you prefer a larger portion of protein. As the recipe is here, if divided into eight servings, each serving will have just under five grams of protein. Anyone on a higher protein diet should make some tweaks.

Ingredients

2 tablespoons olive oil

1 teaspoon marjoram

2 tablespoons thyme

1 tablespoon parsley

cracked black pepper to taste

2 leeks, white only

4 cups chicken broth

1 cup instant potatoes

1 cup half and half or whole milk

Tools

large, heavy-bottomed pot

measuring cups and spoons

spoon or ladle

knife

cutting board

blender

As always, begin by washing the veggies! Those leeks will harbor a lot of hidden dirt, so a surface wash isn't going to do the trick. Definitely give it a surface wash anyway, then grab your cutting board and knife.

Since we're only using the white part of the leek here, go ahead and trim off the leafy part. You can save it to make some soup stock later, or (if you're less soup-obsessed than we are) you can just toss it. Once the leafy part is removed, trim off the root end and make a lengthwise cut up the length of the leek. You don't have to cut all the way through; we only normally cut to about the halfway point. The goal is to create some space to fan the layers enough to let water flow through. Then just hold your leek under cool running water until you've rinsed out all the layers. You can give it a little squeeze if you think it's holding on to some water. Repeat with the second leek.

Return to the cutting board and get chopping. We usually just target quarter inch thin rounds, but it really doesn't matter how you cut your leeks. They'll just be going into the blender later.

While you work on the leeks, pour your olive oil into the heavy bottomed pot and add your dried spices. Let them simmer in the oil on low heat for a few minutes while you chop.

Once the leeks have been chopped, give them a quick once-over looking for any dirt you missed. If you find anything, there's a good chance there's more than you see at the moment. It's safest to just toss the cut leeks into a colander and run them under the tap one more time. Dirt will really ruin dinner, so definitely double check before moving on.

After you're sure there isn't any dirt left, go ahead and add the leeks to the pan. Let them saute with the oil and spices for five minutes. 

Once your five minutes are up, cover the leeks with the chicken broth, give it all a stir, and let them simmer for another 15 to 20 minutes. Feel free to find another quick task to take care of. Soup is forgiving like that.

The next step will be to remove the pot from the heat. Let it cool off for about ten minutes. Putting really hot things into a blender is a recipe for disaster, so do not skip this step or try to hurry it along.

After your short cool down is finished, pour the leeks and broth into the blender. Make sure you get all the leek pieces out of the pot and into the blender. Put the lid in place and hit puree, or whatever similar function your blender has. Let it whirl until you're sure the big chunks are broken down. If you started with larger pieces of leek, this step may take a little longer - but with quarter inch slices, we ran the blender for a minute and a half.

Empty the blender back into the pot, and turn the heat on as low as it will go. Measure your instant potato flakes and add them slowly to the pot, stirring them in as you go. You'll get a pasty consistency once they're all added, but don't worry; there's one more step.

As the soup comes up to heat again, stir in the milk or half and half. We used one cup here, but if you'd prefer your soup be a little thinner, feel free to add more, or to give it some additional chicken broth. Again, soups are forgiving. Do what you will.

Serve it in a crock with some cheese melted on top like a French onion soup, serve a shallow bowl with breadsticks or toast, pour it over a protein, keep it as a side for dunking vegetable sticks...

Now, if you find yourself in a situation where your trusty kitchen appliances are in need of a little magic, just like the enchantment we bring to your recipes, remember that our expert repair technicians at Appliance Rescue Service are here to ensure your appliances continue to work like a charm. You can reach out to us at our website or by giving us a call at ((214) 599-0055). A glitch in your kitchen tools doesn't have to cast a shadow on your culinary adventures. Reach out to us, and we'll have your appliances humming smoothly once more, ensuring your soup-making endeavors remain effortless and the flavors of your creations truly enchanting. Wishing you many warm and delightful soup-filled days ahead! 

Additional Reading

Lazy Weekend Mushroom Pie

Sausage Bread to Get You Rolling 

Impress Your Guests with This Easy-to-Make Apple Pecan French Toast Bake

Make Your Mornings Magical with This Rich and Delicious Recipe

Are you ready to elevate your breakfast game to a whole new level? Look no further than this scrumptious Baked Apple Cinnamon French Toast recipe. With a delightful blend of sweet, tart apples, warm cinnamon, and creamy custard-soaked bread, this dish is a breakfast dream come true. Whether you're preparing a special brunch for loved ones or simply treating yourself to a cozy morning treat, this recipe promises to fill your kitchen with irresistible aromas and your taste buds with pure satisfaction. So, roll up your sleeves , and let's embark on a culinary journey to create a breakfast masterpiece that will leave you craving more.

Ingredients:

4 or more apples

6-10 slices bread

2 tablespoons butter

3/4 cup heavy cream

3/4 cup milk

5 large eggs

1/2 teaspoon vanilla extract (optional)

2-3 tablespoons lemon juice

1/2 cup light brown sugar

2 teaspoons ground cinnamon

pinch nutmeg (optional)

1/2 cup chopped pecans

Tools:

toaster oven

cutting board

knife

frying pan

glass baking dish

small mixing bowl

shallow dish for dredging

fork(s)

measuring cups and spoons

slotted spoon

heat proof measuring cup

As always, begin with washing your produce! Those apples won't clean themselves, after all.

Measure your brown sugar, cinnamon and nutmeg (optional) into the small mixing bowl. Add two tablespoons of lemon juice and whisk until you get a thin, mostly mixed liquid. If it's still a bit thick, go ahead and add that last tablespoon of juice.

Core and cut your apples into no more than half inch thick slices. We used four apples, but feel like this recipe could easily accommodate twice as many. Adjust for your preferences, and if you do shoot for more apples, get a bigger frying pan or be ready to work in waves when it comes time to cook them.

Dump your apple slices into the liquid and give them a good shake or toss to cover them. Let them sit there for a little while and move on to another task.

We split each of our large slices of bread in half in order to fit the maximum amount of bread into the toaster oven in one wave. This is totally optional; this step only exists because our toaster oven is not a standard size.

Whether you split your slices or not, toast them for at least two minutes. We want the bread to be slightly stiff in order to hold up to your eggy, custardy mixture in a minute.

While your bread toasts, measure your cream and milk into the shallow dish and whisk in the eggs. Add vanilla at this stage, if you plan to use it. We like the extra sweet note, but not everyone does.

After your bread has been toasted, grease the bottom and sides of the baking dish and preheat your oven to 350.

Those apples we told you to leave alone for a while? Go grab them. Melt the butter into the frying pan over low heat, then add all the apples and the liquid. Let them simmer for about five minutes on low. They'll begin to bubble around the edges; this is normal. Give a stir, flip them over, and let them go a minute or two more.

While the apples cook, dredge your toast through the egg mixture, fish it out with a fork, and plop a layer down in the baking dish.

When the apples are done, remove them from the heat and use a slotted spoon to separate the apples from the syrup. Put the apples back into the dish they were soaking in previously, and dump the syrup into the heat proof measuring cup. Do not let the syrup cool in the pan - it candies up and turns to a caramel consistency.

If it's threatening to become caramel, or if you missed that last instruction, add some more butter and a tablespoon of water and stir over the lowest possible heat setting. Stir a lot. Be very patient with it, as it will look at first like nothing is happening. Once it liquefies again, please transfer it to the cup.

Spread a thin layer of apples over the eggy bread in the bottom of the baking dish. Alternate layers of bread and apples until you're out of bread. Pour the remaining egg mixture evenly over the top and allow it to soak in, then move the dish to the oven.

Let it cook for 25 minutes, then remove it from the oven, add the pecans, pour the syrup over it, and return it to the oven for another 20-25 minutes. Double check it to make sure it's done by the toothpick test - when a toothpick or knife inserted into the middle of the dish comes back out clean, the french toast is ready.

Cut into eight servings and enjoy!

Whether you've prepared this dish to share with loved ones on a special morning or simply pampered yourself with its delicious embrace, it's a culinary journey worth embarking upon time and time again. Let us know if you decide to over on our Facebook page. 

If you wound up here because you’re in need of an appliance repair technician, we can help. You can get hold of us by calling ((214) 599-0055) or by going to our website. 

Additional Reading: 

Easy No-Cook Not Quite a Cannoli   

Escapee From New York: Chocolate Bagels 

Polish-Style Mac and Cheese: A Savory Twist on a Classic Dish

A Hearty and Delicious Meal You Can't Resist

In the realm of comfort food, few dishes can rival the satisfying embrace of creamy pasta. This recipe for kielbasa and macaroni and cheese is a delightful fusion of flavors and textures that promises to transport your taste buds to a world of culinary bliss. With the heartiness of kielbasa, the earthiness of spinach, and the luscious creaminess of egg noodles, each bite is a harmonious symphony of comfort. Whether you're seeking a quick weeknight dinner or a comforting meal to share with loved ones, this dish will not disappoint. Join us in the kitchen as we unravel the secrets to creating this savory masterpiece that's sure to become a beloved addition to your repertoire of home-cooked favorites.

Ingredients:

1 pound dry egg noodles

1 cup sour cream

2 cups cottage cheese (full fat preferred)

1 whole onion, diced

1 pound kielbasa, chopped

2 tablespoons butter

1 whole package spinach

2-3 teaspoons spice mix

Spice Mix

spice mix:

1/2 teaspoon allspice

1 teaspoon white pepper

1 teaspoon black pepper

1 1/2 teaspoons garlic powder

1 1/2 teaspoons marjoram

1 teaspoon ground mustard

1/2 teaspoon oregano

1/2 teaspoon cumin

1/2 teaspoon salt

1/2 teaspoon coriander

Tools:

knife

cutting board

slotted spoon

measuring cups and spoons

stock pot with lid

colander

covered frying pan or dutch oven

Fill your stock pot up with water (or broth, if you're feeling a little like an overachiever) and bring it up to boil.

While you wait for the water in the pot to boil, grab a little dish. Measure out and stir together all the spices for the spice mix. (We recycle glass yogurt jars for spice mixes, as they're just the right size to hold a few tablespoons of dry spices and leave us some space to stir.)

Once the pot is boiling, add the egg noodles and set a timer - but whatever the package directions say is the recommended cook time, cut it down by half and add one minute. As an example, if the package says 8 minutes, cook them for only 5 minutes. We only want the noodles par-cooked so they won't fall apart later.

Peel, quarter and roughly chop your onion. Dump it all into the pan or dutch oven with the butter, but don't crank up the heat just yet.

Cut your kielbasa (or any other suitable rope sausage) into bite sized pieces, and add them to the pan with the onion. Now you're safe to turn the heat on. Let them cook together, covered, for about five minutes over medium-low heat. Stir occasionally.

Once the onions are translucent and the fat has rendered out of the sausage, add the spinach. Add so much spinach it looks like the lid won't stay on. Trust us here. Stick the lid on (shove it down if necessary, making sure the spinach stays inside), reduce the heat to as low as it will go, and turn your attention back to the noodles.

By now, the timer's making irritating noises and wants you to do something. Drain the noodles and put them right back into the stock pot, and measure in your sour cream and cottage cheese. Stir like crazy, then slap the lid on it. This is why we only par-cooked them - they need to hold up to vigorous stirring, and they'll soak up the moisture and steam in the covered pot.

Looking back at the onions, sausage and spinach - hey, wasn't there a lot more spinach a minute ago? - remove the lid and stir gently. Once the spinach is all uniformly wilted, feel free to cut the heat. Make sure it stays covered so it retains its warmth while you go back to working on the noodles.

Those lumpy curds from the cottage cheese should have melted down some by now. Remove the lid, stir like crazy some more, and consider adding some milk or heavy cream if you used low fat cottage cheese. (Full fat cottage cheese works much better for this recipe, but we used what we had on hand.) Your goal is a thick, sticky sauce covering egg noodles that have absorbed the excess moisture.

Add a couple teaspoons of your spice mixture and stir well one last time. Serve the noodles with or topped by the sausage and vegetable mixture.

This recipe is a testament to the joy of home-cooked comfort food, where simple ingredients come together to create something truly extraordinary. We hope it has inspired you to embrace the art of cooking and explore the endless possibilities that await in your kitchen. Reach out to us over on our Facebook page if you decided to give it a try! 

If you wound up here because you’re in need of an appliance repair technician, we can help. You can get hold of us by calling ((214) 599-0055) or by going to our website. 

Additional Reads:  

Pepperoni & Canadian Bacon Stromboli  

Jalapeno Chicken Bowtie Pasta  

Fall Comfort Food: How to Make Perfectly Creamy Pumpkin Pasta

You know how after it’s been hot for so long, you crave fall and all the things that come with it? That’s how we’ve been feeling. It’s not just the days where it’s over 100 all day and even after the sun has set. No, we want everything to do with fall. We want football and cooler weather, sweaters and some of our favorite comfort foods. Unfortunately, there’s only one thing on that list we can make happen on our own. So, we whipped up a batch of this pumpkin pasta, and turned the AC down as far as it would.

Pumpkin Pasta

1 12-16 oz box of pasta (recommended: rotini, cavatappi)

1 can pumpkin puree (15 oz)

1/2 cup chicken broth

1/4 cup heavy cream

1 package steamable frozen butternut squash

1 package steamable frozen sweet potatoes

1 cup shredded carrots

1 tablespoon minced garlic

1 teaspoon ground ginger

2 tablespoons olive oil

salt and pepper to taste

Optional but recommended:

pinch parsley

pinch smoked paprika

teaspoon Better Than Bouillon roasted garlic base

parmesan cheese

pinch crushed red pepper

Tools:

can opener

stock pot

colander

large saucepan with lid

serving spoon

measuring cups and spoons

Before we begin: be sure you have plain pumpkin puree and not a can of pumpkin pie filling! This terrible tragedy has happened to us before. Some companies label the two items entirely too similarly, and sleepy cooks (or cooks relying on little helpers' newly acquired reading skills) may fall victim to the same oops. So, double-check your labels before you whip out the can opener.

Fill your stock pot with water and set it on a burner to come up to a boil. Salt the water if you prefer to do so.

Pour your olive oil into the saucepan and toss in your minced garlic, ground ginger and pepper. If you plan to use the roasted garlic base, smoked paprika and dried parsley, add them too. While they aren't strictly necessary, they do a lot of work to complement and balance what can be a very rich recipe. Slap the lid on the pan and let the spices and oil simmer for a minute or two on low heat.

Shredded carrots are almost always washed, ready-to-eat produce, but if yours are the exception to the rule, please take a minute to wash them while your spices sizzle.

Start your butternut squash in the microwave. The squash can take as little as four minutes or as long as seven, so be sure to follow the directions on the package.

Once your spices are fragrant and the garlic has browned a little, add the carrots and cover again. The carrots don't need a whole lot of time to cook, and we don't want to cook them to death, so it's best to move on quickly here. 

Take your can opener and crack open the can of what you are now double-sure is pumpkin puree and not pie filling. Add the pumpkin puree to the saucepan. We're well aware the pumpkin doesn't always like to exit the can. If there are some stubborn spots, measure your half cup of chicken broth into the can and swish it around a little to dislodge as much of the pumpkin as possible, then pour the chicken broth into the pan.

Stir everything until the pumpkin thins out some, then add the quarter cup of heavy cream and mix it in until you no longer have white streaks. You can use half & half or milk instead, but we feel the heavy cream makes a superior sauce.

By now your pot of water should be boiling. Add your pasta and give a quick stir to separate. Now you'll just need to check back in on it occasionally while it cooks. We like to shave a minute or two off the time the directions on the box suggest - we hate mushy pasta - and we also like to use a veggie pasta when we can. Sneaking in that extra little bit of vegetables counts!

Turn your attention back to the microwave and remove your squash. Replace it with the sweet potatoes and start them cooking. Cut a corner off the bag of squash and drain out the excess water before adding the squash to the pumpkin sauce mixture and stirring it in.

Cover the sauce again and let it simmer for about five minutes.

When the sweet potatoes are done cooking, repeat what you did with the squash: cut a corner, drain the excess water, then add to the sauce and stir to cover.

By this point your pasta is close to ready. Test a piece to be sure the pasta is cooked through, and (assuming it doesn't need more time) drain it into the colander.

While it's draining, scrape all the sauce to one side of the saucepan. It's heavy, chunky stuff, so it'll mostly stay where you put it.

Once you've made some space in the saucepan, pour the pasta into the open spot. Fold gently to mix the pasta and sauce together without shredding the pasta. Turn the burner off, cover the pan again, and let sit to allow the pasta and sauce to meld for five minutes before serving.

Serve with a little parmesan cheese and/or crushed red pepper, depending on your family's likes and dislikes.

We hope that you enjoyed this recipe! Let us know if you decide to make it over on our Facebook page. As always, we love to hear from you. 

If you discover that your dishwasher just isn’t wanting to wash up after this dish, it might not be the pumpkin’s fault. It might be an issue with your dishwasher instead, and that’s where Appliance Rescue Service can help. We service every model of dishwasher, from LG and Samsung to GE and Bosch. So long as you’re within the DFW area, we’re here to help. You can reach out to us via our contact page or by giving us a call at ((214) 599-0055). We’ll work with you to set up a date and time that fits your schedule so we can get your home running smoothly again. 

Even If Fall Isn’t Here Yet. 

Get Your Protein with This Buddha Bowl

A Creative Way to Mix Up Left Overs 

Sometimes you want something that works with what you have left over from earlier in the week. Most times, you want something that’s going to fill you up and not leave you hangry a few hours later. This recipe fits both of those needs. Now, as with most recipes for Buddha bowls, you’re more than welcome to mix things up. Add in more veggies, add in less grain, sub out an entirely different sauce. This is one that we’ve been loving though, and have used multiple times since dreaming it up earlier this year. 

Sauce:

1/4 cup peanut butter

2 tablespoons low sodium soy sauce

2 teaspoons rice vinegar

1 teaspoon raspberry syrup

1/2 teaspoon sweet chili sauce

1 teaspoon garlic powder

2 tablespoons hot water

Bowl:

1 cup rice (cooked)

1 cup quinoa (cooked)

1/2 cup shredded carrots

1 package frozen sweet potato

1 can seasoned black beans

1 zucchini

1 teaspoon olive oil

1 teaspoon dried parsley

salt and pepper to taste

Tools:

cutting board

knife

measuring cups and spoons

serving spoon

sieve or colander

microwave-safe dishes

fork and spoon

frying pan

As always: wash your produce! This is our first step every time we're not utilizing washed/ready-to-eat veggies.

If you're not working with already-cooked rice and quinoa, go ahead and start them now. (This recipe was actually born out of there being too much rice in our fridge, left over from dinner the night before... which is why we sort of glossed over the cooking of the rice and quinoa steps.)

Put your steamable bag of frozen sweet potato chunks into the microwave and cook them according to package directions - in our case, roughly six minutes on high.

Dump the can of seasoned black beans into the colander or sieve to drain and give them a quick rinse before putting them into a microwave safe dish. You can set them aside for now, as they won't need to heat very long in the microwave, and the sweet potatoes will be hogging it for a while anyway. But when the sweet potatoes are finally done, swap them for the beans and zap them a minute or two, just long enough to heat them through.

Trim the ends and cut your zucchini into chunks - whatever shape or size you like is fine, but we do half inch quarter rounds because they cook quickly. Pour your olive oil into the frying pan, swish it around a little to coat, and add the zucchini. Sprinkle with parsley, salt and pepper, and saute for about 5 minutes over medium heat. You can substitute sesame oil for the olive oil if you have some, but it seems not a lot of people keep sesame oil in their pantries.

We chose to leave our shredded carrots raw, but if you'd prefer them cooked, feel free to toss them in with the zucchini about halfway through the cook time.

As your veggies heat/cook, grab a smaller microwave safe bowl and get started on the sauce. The first thing to go in should be the peanut butter. If you find peanut butter to be a little unwieldy (sticking to the spoon, landing in great blobs on the side of the dish instead of in the bottom, etc.) when you cook with it, feel free to employ the tactics of spraying your measuring cup with cooking oil before filling it and/or heating the peanut butter for 15-30 seconds in the microwave to soften it up.

After the peanut butter, use a fork to stir in the soy sauce, rice vinegar, sweet chili sauce, and syrup. These normally mix fairly easily. The troublesome one is usually the garlic powder. Once you have the other items mixed thoroughly, sprinkle the garlic powder on top and pour the hot water over it. Use the fork like a whisk and swish the hot water over the powder and into the peanut butter mixture a few times to combine.Switch to a spoon and stir it to death. Leave the spoon in the dish because you'll need it shortly.

Once your grains and veggies are all cooked or warmed through, begin layering things into your bowls. We started with rice, then quinoa, then scoops of zucchini, sweet potato, and beans, then a sprinkling of carrots and a drizzle of sauce. If you have some handy, a little everything-but-the-bagel seasoning is also a nice topping.

We hope that you enjoyed this recipe! Let us know if you decide to make it over on our Facebook page. As always, we love to hear from you. 

If you’re wondering what to do with leftovers because your fridge just ran out, we can help with that too! You can reach out to us via our contact page or by giving us a call at ((214) 599-0055). We’ll work with you to set up a  time and date that works with your schedule. At Appliance Rescue Service, our goal is to get your home running smoothly again.