Tag Archives: Potato Leek Soup

Here is my suggested meal plan for the upcoming week. This is the Week 2 menu. You can access the meal plans for Week 1 by clicking here, Week 3 here, Week 4 here, Week 5 here, and Week 6 here.

I am a big fan of meal planning – it takes some coordination and effort upfront but the payoff is great. Find tested and reliable recipes with ingredients you know your family will like, read through the recipes to see what’s involved in their preparation and how long it will take to prepare them, make the shopping list, shop for the ingredients, and set aside the time to make the recipes. If you have helpers in the household, assign them tasks to help with the preparation.

Rather than spend time aimlessly perusing recipes in books or magazines or searching through the internet for a recipe that might pique your interest, I recommend first thinking about what main ingredient might appeal to you – is it ham, beef, poultry, fish, pasta, vegetables, etc. Are you looking for a casserole, a pot pie, or a main entrée, a one-time meal recipe or one that leftovers could be frozen for another meal or transformed into another dish altogether? Once you narrow down what you are aiming for, your search for the recipe will be more focused and concentrated and you will spend less time on the recipe search and more time productively spent actually making the dish.

To help you with that search, I hope you find some, or all, of the following recipes of interest and ones you will add to your weekly meal plan.

I’ve provided a list of the main ingredients that, for the most part, would probably involve a shopping trip to the supermarket for most. However, as always, read each recipe thoroughly and carefully to create your own personalized list as I have not listed what I consider to be “staple” items like regular milk, butter, eggs, flour, sugar, butter/shortening, oil, spices, etc.

Make sure you read through the menu suggestions for the entire week as some require some leftover meat or gravy, etc., from a previous day’s dinner so you will need to know what amounts of ingredients need to be set aside for a subsequent day’s meal.

Click on the green hotlinks to access the recipes.

MONDAY

Granola – My recipe for granola is nut free. So tasty, it’s actually yummy eaten as a trail mix treat, too!

Best Zucchini Granola Muffins – These are great breakfast or coffee break muffins and they freeze very well. Great treat to start off the week!

Shopping List: Granola (click here for my recipe), zucchini, applesauce

Dinner: Roast Beef, Potato Patties, Turnip Puff Casserole

A roast beef dinner is so tasty (and the house smells so great when the beef is roasting). Be sure to save some of the beef and make some gravy for the beef pot pies for Tuesday night’s dinner!

The potato patties are a change from traditional mashed or boiled potatoes and these are super tasty. Turnip goes particularly well with beef and is transformed into a lovely flavorful casserole to serve as a side dish. Jazzes up a roast beef dinner for sure!

Shopping List: Roast of beef, cut of choice. For Potato Patties – Potatoes, sour cream chicken bouillon, breadcrumbs. For Turnip Puff Casserole – Rutabaga, applesauce, onion, parmesan and cheddar cheeses.

Turnip Puff Casserole

Dessert: Rustic Apple Pie

Who can say no to a homemade apple pie! Add a scoop of your favorite vanilla ice cream to make this an even more special treat!

Shopping List: Apples, pie pastry for double-crust pie + enough for a single crust pie (needed for tomorrow’s Beef Pot Pie)

TUESDAY

Dinner: Beef Pot Pie – This is a great way to use up leftover roast beef and gravy from Monday night’s dinner.

Sometimes, depending on the size of roast, after a couple of days of leftover sliced cold roast beef, it can be a little boring, shall we say. That’s why it’s important to find other uses for the leftover roast beef, like this Beef Pot Pie, so it seems like a brand new idea for dinner!

Shopping List: Rutabaga, carrots, potatoes, onion, mushrooms, tomato paste, Worcestershire sauce, red wine summer savory, frozen peas and corn, fresh parsley, pastry for single crust pie

Dessert: Leftover Apple Pie

WEDNESDAY

Dinner: Potato Leek Soup with Whole Wheat Biscuits

Sometimes you just need a plain old-fashioned silky smooth cream soup and this Potato Leek Soup fits that bill nicely. Serve it with some warm homemade whole wheat biscuits, with a slather of butter, of course!

Shopping List: For Soup – Potatoes, leek, celery, onion, garlic, chicken/turkey stock, milk, white cheese blend (e.g., mozzarella, provolone, parmesan) For Biscuits – All purpose and whole wheat flours, buttermilk

Dessert: Chocolate Drop Cookies

These are a great chocolate cookie and sure to find their way into the heart of any chocolate lover.

Shopping List: General baking supplies + cocoa

Chocolate Drop Cookies

THURSDAY

Dinner: Chili Con Carne served with Pan Rolls

This chili is packed full of flavorful ingredients. While I think it’s perfect any time of the year, it’s especially inviting on cold winter days! Make a batch of homemade pan rolls to accompany this chili.

Shopping List: For Chili – Ground beef, onion, green pepper, celery, garlic, 1 – 28oz can diced tomatoes, 2 – 14oz cans red kidney beans, 1 – 10oz can tomato soup, 1 – 5.5oz can tomato paste, chili powder, balsamic vinegar, liquid beef bouillon, mushrooms. For Pan Rolls – Yeast + standard baking supplies

Dessert: Creamy Coconut Rice Pudding

Baked rice pudding is a comfort food and many will remember their mothers and grandmothers making this treat. I’ve jazzed up my recipe with coconut milk and raisins that have had a little “nip” of amaretto!

Shopping List: Arborio rice, amaretto, raisins, coconut milk, maple syrup, shredded coconut

FRIDAY

Dinner: Honey Garlic Spare Ribs, Twice-baked Potatoes, favorite side vegetable

Nothing beats honey and garlic to add some life to spare ribs! These ribs can be served with rice or choice of potato but my favorite is to add a twice-baked potato to the plate. Super yummy.

Shopping List: For Spare Ribs – Ribs, apple juice, honey, soya sauce, garlic, onion. For Twice-baked Potatoes – Baking potatoes such as Russet variety, sour cream, whole milk or cream, liquid chicken bouillon, garlic, cheddar and parmesan cheeses

Garlic Spareribs served with Turnip Casserole and Baked Potato

Stuffed Baked Potato — Twice-baked Potato

Dessert: Jelly Roll

Lovely sponge cake rolled with red jam or jelly. Yes, this is indeed an old favorite with many.

Shopping List: Cake and pastry flour, favorite red jam or jelly

SATURDAY

Dinner: Moussaka with green salad

While I have made Moussaka for years, recent visits to Greek islands reignited my love for this dish. As a nod to my Prince Edward Island heritage, my version uses potatoes instead of the traditional eggplant. A little time-consuming to make but the end result is so worth it!

Shopping List: For Moussaka – Ground beef, onion, celery, garlic, 14-oz can crushed tomatoes, tomato paste, red wine, beef broth, russet potatoes, milk, Gouda cheese, breadcrumbs. For green salad – favorite lettuce and salad fixings of choice, dressing.

Dessert: Vintage Tomato Soup Cake

I grew up with this cake being frequently made. Bet you can’t tell there is a can of tomato soup in it!

Shopping List: Tomato soup, molasses

SUNDAY

Sunday Breakfast: Special Treat – Blueberry Buttermilk Pancakes

Sunday mornings call for something just a little more special than you might make on busy weekday mornings. Try these Blueberry Buttermilk Pancakes with maple syrup or a rich blueberry sauce for double the blueberry flavor.

Shopping List: Buttermilk, blueberries (fresh or frozen)

Dinner: Leftover Moussaka

Dessert: Leftover Vintage Tomato Soup Cake

So, there you have it – the Week 2 Meal Planning Menu from My Island Bistro Kitchen.

For other meal plans from My Island Bistro Kitchen, click on the links below:

Week 1 Meal Plan

Week 3 Meal Plan

Week 4 Meal Plan

Week 2 Meal Plan from My Island Bistro Kitchen

Pin Me To Pinterest!

Week 2 Meal Plan from My Island Bistro Kitchen Food Blog

General, Recipes, Soups and Stews

PEI Potato Leek Soup Recipe

March 16, 2016 Barbara99

I am not sure which country can, in fact, lay claim to being the originator of Potato Leek Soup. Some say it is of Welsh origin while others give Ireland credit for this tasty soup. If you have ever eaten Vichyssoise, a cold version of Potato Leek Soup, you may attribute its origins to France due to its association with Vichy. Then, of course, there is Tattie and Leekie soup from Scotland.

Potato and Leek Soup has two main ingredients – potatoes and leeks. They are complemented by some gentle seasonings of garlic, onion, celery, bayleaf, and thyme, all cooked in chicken stock.

Leeks are related to the onion and shallot family but they do differ. Leeks resemble giant overgrown green onions. Leeks are usually 12″-14″ long and about 1″-2″ in diameter. They will have three shades that vary from white at the bulb end to light green in the middle to deep green at the top. The deep green top is tough and bitter so is discarded, leaving the light green and white sections as the usable parts of the leek. The root end is cut off and the outer layers of the white and light green sections discarded.

Leeks have a more subtle flavour than onions or shallots so don’t overpower other ingredients in a dish. Sometimes, as in my recipe for Potato Leek Soup, when I want some strengthened flavour, I will add a small amount of onion .

There are a couple of ways this soup can be made – either the entire mixture puréed until smooth or, if you prefer some chunkiness to the soup, simply remove about 1 1/2 – 1 3/4 cups of the vegetables and purée the rest. This is what I have done in the soup you see in these photos. Either way, it is a filling and satisfying soup.

I make good use of my immersion blender for cream and purée soup making. However, you can certainly use either a blender or a food processor to purée the vegetables. I generally allow the soup to cool for 30-40 minutes before using my immersion blender and, sometimes, if I am in a hurry, I put the soup pot in a sink full of cold water for a few minutes to speed up the cooling process. I know some people do use their immersion blenders in really hot soup. I recommend you check your instruction manual for your immersion blender to see what it says about using the blender in hot liquids.

Potato Leek Soup can be served perfectly plain or it can be dressed up with a garnish of sour cream, croutons, chives or parsley. Serve the soup with biscuits, crusty rolls, Irish Soda Bread or bread of choice.

[Printable recipe follows at end of posting]

PEI Potato Leek Soup

Ingredients:

2-3 tbsp butter
1 tbsp olive oil
½ cup onion, chopped
3 garlic cloves, minced
1 large leek (white and light green parts only), halved lengthwise and sliced into ¼“ slices (about 3 cups, chopped)
1 stalk celery, sliced
1¼ lbs potatoes, peeled and diced
4 cups chicken stock
2 bay leaves
¼ tsp thyme
½ tsp salt
¼ tsp pepper
1 cup whole milk
½ cup white cheese blend (e.g., mozzarella, provolone, and parmesan)
Sour Cream, Croutons, Parsley or Chives, and Truffle Oil for garnish (optional)

Method:

Melt butter in medium-sized stock pot over medium heat. Add olive oil. Add onion and garlic. Cook for 2-3 minutes, stirring constantly.

Add leek, celery, and onion. Cook, stirring occasionally, for about 10-12 minutes or until vegetables are softened.

Add potatoes, chicken stock, bay leaves, thyme, salt and pepper. Cover and cook over medium-low heat until potatoes are fork tender, about 15-20 minutes. Remove from heat and discard bay leaves.

Remove about 1¾ cups vegetables from the soup and set aside. Using hand-held immersion blender, purée the remainder of soup until smooth. Add the milk and heat over medium-low heat until mixture is hot, stirring constantly to prevent scorching. Add the cheese and stir until cheese is melted and blended into soup.

Add reserved vegetables to the soup purée. Stir gently over medium low heat for 5-10 minutes until heated.

To serve, ladle into soup bowls. Add dollop of sour cream and croutons and, if desired, a drizzle of finishing oil such as truffle oil and a sprinkle of parsley or chives.

Yield: Apx. 6 servings (1+ cups each)

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Potato Leek Soup

A classic comfort food soup that blends flavors of potatoes, leeks & chicken stock into a soup bowl, Potato Leek Soup is a favorite on cold days. Serve with biscuits or rolls.

Course Soup

Keyword Potato Leek Soup, soup,

Servings 6

My Island Bistro Kitchen My Island Bistro Kitchen

Ingredients

2-3 tbsp butter
1 tbsp olive oil
½ cup onion, chopped
3 garlic cloves, minced
1 large leek (white and light green parts only), halved lengthwise and sliced into ¼“ slices (about 3 cups, chopped)
1 stalk celery, sliced
1¼ lbs potatoes, peeled and diced
4 cups chicken stock
2 bay leaves
¼ tsp thyme
½ tsp salt
¼ tsp pepper
1 cup whole milk
½ cup white cheese blend (e.g., mozzarella, provolone, and parmesan)
Sour Cream, Croutons, Parsley or Chives, and Truffle Oil for garnish (optional)

Instructions

Melt butter in medium-sized stock pot over medium heat. Add olive oil. Add onion and garlic. Cook for 2-3 minutes, stirring constantly. Add leek and celery. Cook, stirring occasionally, for about 10-12 minutes or until vegetables are softened.
Add potatoes, chicken stock, bay leaves, thyme, salt and pepper. Cover and cook over medium-low heat until potatoes are fork tender, about 15-20 minutes. Remove from heat and discard bay leaves.
Remove about 1¾ cups vegetables from the soup and set aside. Using hand-held immersion blender, purée the remainder of soup until smooth. Add the milk and heat over medium-low heat until mixture is hot, stirring constantly to prevent scorching. Add the cheese and stir until cheese is melted and blended into soup.
Add reserved vegetables to the soup purée. Stir gently over medium low heat for 5-10 minutes until heated.
To serve, ladle into soup bowls. Add dollop of sour cream and croutons and, if desired, a drizzle of finishing oil such as truffle oil and a sprinkle of parsley or chives.

Recipe Notes

Yield: Apx. 6 servings (1+ cups each)

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white soup bowl filled with creamy potato leek soup topped with croutons and a dollop of sour cream

white bowl filled with creamy potato leek soup topped with croutons and a dollop of sour cream

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