Welcome to Margie's Musings
Welcome to my BLOG! I write about whatever I want, mostly food and random stories I'm trying to write. I hope you enjoy it. In loving kindness....
Enjoying my produce this week. It is the season for rosemary, leeks and potatoes. If you are like me, you love potato leek soup. I usually whip out my immersion blender and turn it into a creamy soup. But lately I've been leaving it chunky. And I like it! Here is how I made it and it was delicious. To make it vegan, leave out the butter and use vegetable broth.
Full Belly provided new potatoes, green garlic and cabbage. I wanted something quick and since it has been so cold and rainy - a nice warming soup. This soup fit the bill and turned out to be really easy to make. I do enjoy chopping, if you don't, feel free to substitute that wonderful pre-sliced cabbage from the grocery. The parmesan really adds lots of flavor, so don't skimp on it. I like greens and potatoes with lemon, so a squeeze of lemon right before serving really helped the soup taste fresh and vibrant. I hope you'll try it.
