This is just one of our favorite winter soups, because we do have many. Leeks and potatoes are abundant here this time of year so it’s easy to find the ingredients. I usually make a big batch and then have it for a couple of suppers and lunches during the week. Sometimes I’ll add other ingredients to the leftovers to change things up a bit. See Kitchen Notes for some variations.
Several things inspired me to make this soup:
With all that inspiration, how could I not make it?!
Back in the 80’s there was a wonderful little Mediterranean restaurant in our neighborhood that served a feta cheese dip we absolutely loved. When the restaurant shut down, I was determined to recreate the dip so we could have it any time we wanted it. It took a few tries but I was finally successful. This dip with feta and cucumber makes a great appetizer, a party dip, or an afternoon snack.
Recipes with a southwestern, southern flare from a well-seasoned cook. Read my About page to learn more.
