Hot Soup, Sadly, Isn’t Going To End Winter

by Nadine on January 28, 2014

It. Is. So. Cold. Outside.

Apparently, according to my husband, it’s as “cold as balls” today.

I’m assuming he means snowballs. Because…they’re the coldest ones, right?

Aside: This is currently the extent of my standup routine: “Getting kicked in the balls. It’s the worst. Am I right, ladies?”

Anywho.

I am currently drinking hot coffee. I had hot chocolate earlier. And hot soup before that. Leftovers are the best.

Last week, I roasted a chicken. Usually, after roasting a chicken, I throw out the carcass. (The reasons: grossness and laziness.)

This time, I made my own stock.

Very proud.

And last night, I made creamy potato and leek soup — No cream added! — and homemade bread.

And then we sipped wine and watched Bedknobs and Broomsticks. Because we’re grownups and can do whatever we want.

How are you keeping warm, friends?

Creamy Potato & Leek Soup
Print
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
Serves: 4-6
It’s a hug in a bowl. (Warning: May cause drowsiness.)
Ingredients
  • 3 leeks, cleaned & chopped (white and light green parts only)
  • 2-3 Tbsp unsalted butter
  • 1 clove garlic, minced
  • 4 cups chicken stock (or half stock, half water)
  • 2 lbs potatoes (I used 6 small), peeled & diced
  • marjoram, dash
  • 1/4 flat leaf parsley, chopped
  • 1-2 tsp chopped thyme
  • salt and pepper
Instructions
  1. In French oven or large saucepan, sauté leeks in butter. Cover for 10 minutes. (Don’t let brown!) Add garlic and sauté for additional 30 seconds or so.
  2. Add liquid and potatoes. Low simmer for 20 to 30 minutes.
  3. When potatoes are soft, puree soup with immersion blender.
  4. Add herbs.
  5. Season with salt (don’t be shy!) and pepper — to taste.
  6. Enjoy.

 

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