DSC03113I am not sure what is different about this past week, but I have craved citrus and soups. OH YA, I forgot, I was sick. Well meds are circulating through my system and I am beginning to turn the corner on my return to health.

So today, I had all the ingredients to make a Potato Leek Soup, with a field green & spinach salad, and whole grain cheesy garlic basil French bread.


Whole Grain Cheesy Garlic Basil French Bread


Potato Leek Soup

  • Bakery Whole Grain French Bread
  • 1 small to med. cooking onion chopped
  • Garlic Powder
  • 3 large leeks, thinly slice only the white part
  • Chopped Basil
  • Saute’  the onion/leek mixture in 3 TBSP of butter  until softened
  • Extra Virgin Olive Oil
  • fresh Shredded Parmesan
  • Prepare a cooking pot with 4 cups of chicken stock (I buy mine, low sodium and no msg.)
  • Brush 4 slices of bread on both sides with oil oil
  • In a food processor or by hand, thinly slice 6 peeled potatoes and add to chicken stock mixture
  • Sprinkle garlic, basil, and parmesan on one side and broil until lightly toasted
  • Add the leek/ onion mixture to the stock  & simmer (approx. 15-20 min)
  • Repeat on other side
  • Finally stack and slice into quarter strips
  • We eat the bread along with the salad and tossed some into soup as croutons.
  • Add 2 cups of half and half or could downsize fat and use 2%milk ..skim milk would be extremely thin
  • Once all is softened, I blend with a hand mixture to puree the vegetables (I like to leave mine a little chunky)
  • Allow to simmer on low heat until fully heated, being careful not to burn
  • Add 1-2 TBSP chives just before serving
  • Serves 6

Field Greens & Spinach Salad

  • In a large bowl mix 3 cups each of
    Fresh Organic Mixed Field Greens & Spinach
  • Add into greens, 2 tomatoes, cut in half then quartered
  • Add 4 lg. fresh white mushrooms,sliced
  • Toss with Balsamic Vinaigrette
  • Plate up then
    • Top each bowl with a TBSP. of blue cheese crumbles and toasted sliced almonds

From stove to table for soup and preparation of salad and bread was about 1 1/2 hrs

(emailing to yourself under “print friendly” seems to save the formatting)

About the author

I retired 9 years ago from teaching and then remarried. Of course that wasn't enough of a life change, so I moved to Wisconsin where my husband Jon resided. This blog reflects thoughts about my Wisconsin and Michigan, hobbies, and family history. As of 2016 we have returned to NW Lower Michigan near family and friends.

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