This classic combo of potato and leeks is a true winner around this house. Simple ingredients, kid friendly and a hearty meal for lunch.
And we kept it just that, simple.
Except we added a step that will seem like a pain in the arse, because it is, but so worth the end result. We boil the potatoes first and run them through a fine mesh food mill.
The result? A creamy, velvety textured soup.
There were a few spice blends up for the running in this recipe. Porcini was up to bat today. If you have our Mary Had a Lot of Lamb spice blend, Red Rub, Egyptian Summer or Maple Mustard Hamonizer - they would all be good candidates.