The beauty of this recipe lies in its simplicity. You really can't mess up the proportions. Too thin? Boil another potato in the broth. Too thick? Add more broth. This recipe is very earthy. Literally, the potatoes and leeks are both covered in dirt before you wash them. And while the flavors meld into a heavenly combination, it's still no beauty to look at. Honestly, it looks like a baby food puree.
|2 of the 5 ingredients|
|The finished product. And yes, we often eat at our coffee table, but I'm sure that'll change eventually|
Leek and Potato Soup
2-3 leeks, white and light green parts only
2 med, or 1 lg russet potato
4-6 T butter
1.) Wash and chop the leeks and potatoes.
2.) Melt butter in a large saucepan, add leeks and cook until softened, but not browned.
3.) Add chopped potatoes, cover with chicken broth, bring to a boil, cook until potatoes are tender.
4.) Remove from heat. Using an immersion blender, puree in the saucepan, or in batches if all you've got is the on the counter version, be sure to vent it to let the steam escape.
5.) Season to taste, add more broth if it's too thick.
That's it, the end! The cookbook also had a variation where you added chopped asparagus with the leeks, and added cream at the end. And then you have cream of asparagus soup. Also yummy.
Jessica's hosting next week's ingredient which she has already announced here. And I'm curious to see what Tasha and my brother cooked up for this week. If you're playing along via facebook, be sure to tag one of us, and if via the 'gram or twitter, #mysteryingredient
*Yes, I know I'm holding out on part II; it'll probably be posted the night before the first day of school when I should be putting the finishing touches on my classroom.