My husband and I decided to “get out of Dodge,” and go camping. We decided to go to Villanueva State Park, one of my favorite New Mexico parks. It was more crowded than we expected, but still very relaxing. For one of our dinners, I made Potato Leek Soup on the propane stove, and Spinach Pesto Pinwheel Rolls in the Dutch oven. Today, I will share the soup recipe; and will post the recipe for the rolls next time.
- 3 tablespoons olive oil
- 1½ pounds potatoes, cubed
- 1 cup sliced leeks, white and light green parts, only
- 1 quart chicken broth
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- Heat olive oil in soup kettle. Add potatoes and leeks, saute until fragrent.
- Add broth, basil, and thyme. Simmer for 40 minutes, until potatoes are tender.
I apologize for the poor lighting in the picture; it was pretty dark by the time we got around to dinner.