Weekend Cooking: Potato Leek Soup, Apple Nut Bread Pudding, and Apple Cheddar Scones

Let’s get right down to it….

First up Potato Leek Soup. This is a Julia Child classic recipe.  I was the only one eating it Saturday night (uh mom… it looks weird….) and by Sunday I had a 2-year old, a 12-year old, and a 5-year old all singing praises for this simple soup.  I forgot to take a picture, but, seriously, do you doubt Julia?

Potato Leek Soup
serving 6 or 8

4 cups sliced leeks – the white part and a bit of the tender green
4 cups diced potatoes – old or baking potatoes recommended
6 or 7 cups of water
1½ to 2 teaspoons of salt, to taste
Optional: ½ cup of more sour cream, heavy cream or crème fraiche

In a heavy-bottomed, three-quart saucepan, bring the leeks, potatoes and water to a boil, uncovered. Salt lightly, cover partially, and simmer 20 or 30 minutes, or until the vegetables are tender. Taste and correct seasoning.

Puree the soup through a vegetable mill or in a blender or food processor. Serve with optional cream.

Apple Nut Bread Pudding
(from Fix it and Forget it)

8 slices raisin bread, cubed (pumpkin spice swirl bread is great too!)
2 large tart apples, peeled, cored and chopped
1/4 c raisins
1 c sugar
1 t cinnamon
1/2 t nutmeg
3 eggs
2 c milk
1/4 c apple juice
4 T butter, melted

Place bread cubes, apples and raisins in greased slow cooker and mix gently. In a separate bowl, combine sugar and spice. Add in egg & mix well. Add milk, apple juice and melted butter and combine thoroughly. Pour this mixture over bread mixture in slow cooker and gently stir. Cover. Cook on high for approximately 2 hours or low for 3-4 hours.

Apple Cheddar Scones
(Smitten Kitchen, of course!)

Click HERE for the recipe (seriously… everything on this blog is delicious!)

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