Cook With Brooke – Potato Leek Soup

I consider myself pretty fortunate that my name rhymes with so many words.

Especially, “cook.”

I’ve wanted to write and film this series, Cook with Brooke for a long time, and I thought it would be a great way to start in the new year. However, the name has gone through lots of options. Clever, yet corny options until I landed on what I did.

Options like,

“Brooke Cooks”

“Hook. Brooke. Cook.”

“Look, Brooke Cooks”

“Cookie Brookie” or “Brookie Cookie”

“Cook Brooke” – I kinda liked this one too; like, let’s dive into the Cook Brooke….

And another good contender,

“Brooke Can Cook”

Though yes I can, I’m by no means a trained chef, but rather someone that digs cooking and feels a sense of calm when I’m in the kitchen. But none of these names sounded inviting; like I was asking y’all to join me. So this is how Cook With Brooke came about. As promised in this post, I’m starting this long planned bi-weekly series that’ll share one recipe, whether it’s a main dish, appetizer, salad or even an easy dessert, and I promise each dish will be one that you’ll love to cook as much as you’ll love to eat.

Today’s recipe is Potato Leek Soup

I love soup all year round, but especially in the winter. I am one of those that enjoys spending a Sunday afternoon cooking and soups fit the bill, always. To me, this recipe tastes like a loaded baked potato, and who wouldn’t love that?! Because I recommend taking a little extra time and pressing through a fine mesh strainer, this soup has a velvety consistency that I feel soups are all about. Top with a prosciutto bits and a pinch of chopped chives and you’ve got yourself the best Potato Leek Soup you’ll ever have. Serve for lunch or dinner with a green salad on the side, and perhaps a torn piece of French bread, and you’re golden.

Let’s Cook with Brooke!

I recommend cooking this recipe in a Dutch oven and using a good blender to puree. Both are wonderful investments that you’ll have for a very long time!

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