More soup. Soups (most) are pretty basic. Stock, vegetables, maybe some meat, and maybe some blending. I like leeks. They smell nice when they’re cooking, so I did potato leek soup.
Potato Leek Soup
- 3 pieces bacon, chopped
- 2 TB butter
- 1 Leek, white parts only, thinly sliced, reserve one large green leaf
- 1 large russet potato, large dice
- 4 cups chicken stock
- 1 cup water
- 20 peppercorns
- ½ tsp dried thyme
- ½ cup heavy cream
- salt and pepper to taste
In a large pot, over medium high heat, cook bacon and butter until the fat from the bacon has rendered. Add leeks and cook until soft. Add stock, water and potatoes to pot. Wrap thyme and peppercorns in green leek leaf and tie together using a cheese cloth and add to the pot. Bring mixture to a boil and reduce heat. Simmer for 30 minutes. Working in batches, tip the soup into a blender jar and puree until smooth. Return to pot and bring back to a simmer. Stir in cream and season to taste.
This is just OK. I think I prefer cream of potato soup, but I needed an excuse to work with leeks. The bacon was gratuitous.
