Friday night in Chicago, Mr. K and I decided to cook dinner for the two of us before an evening out in style. On the menu was Potato Leek Soup & a Ginger Chicken Stir Fry, but I only have one recipe for you today (sorry!).
The goal of the evening was for an easy, delicious, well rounded meal. And, I believe it was perfectly attained.
We started by slicing the leeks and cubing the potatoes.
Then we cooked the Ginger Chicken Stir Fry, but that will have to wait for another post until I talk to Mr. K about the recipe, since he was in charge of that one 🙂
We paired the dinner with a lovely red wine Mr. K had pick up at our wine shop. It was delicious. So smooth, and well rounded.
A delightful meal, that was easy, relatively cheap, and well rounded. I love cooking with Mr. K, and its a great way to spend quality time together and save money.
Also, I will definitely be making the potato leek soup again this winter to warm the bones, even though I’ll be in the pretend cold weather in California 🙂
Potato Leek Soup
- 2 tbsp Earth Balance
- 3 leeks sliced into thin slices
- 3 medium potatoes, cubed
- salt & peppa
- 4 cups veggie broth
Melt the Earth Garden in a large pot and toss in the cubed potatoes and leeks for a few minutes until they soften. Then add salt & peppa to taste. Add the broth and let simmer for about 20 minutes, or until the potatoes are nice and soft enough to eat.