Made this for the Brown’s in SLC

Leek and potato soup smells good, tastes good, and is simplicity itself to make. It is also versatile as a soup base; add water cress and you have a water-cress soup, or stir in cream and chill it for a vichyssoise. To change the formula a bit, add carrots, string beans, cauliflower, broccoli, or anything else you think would go with it, and vary the proportions as you wish.

This creamy purée shows how using fruit in savory soups adds a nice, mellow flavor. Pears, because they are high in fiber, add body, too. If you buy the squash pre-cut, this soup is a good choice when you are entertaining because it is rich enough to be special while it lets you devote more time to other preparations. Chefs use leeks frizzled in a little oil to garnish dishes and add pungent flavor.
Fast Fact: While higher in fat than milk, cream is far lower in sugar and carbs.
Quick Tip: Large leeks tend to be woody, so buy them an inch or less in diameter.

Yum. From my cousin’s kitchen

Yummy and so simple!
Serves 1, but you’ll have half (or more) of an apple left so you could easily double or quadruple this (the original recipe serves 4). But I’m happy to make 1 and eat the rest of the apple as a snack or side.

I’m going to sear up some chicken in strips and serve them together… we gotta have meat, ya know?