Ingredients: butter, potatoes, leeks, stock.
This is a super easy and super delicious soup to make. Start off by prepping the veggies. Peel the potatoes and cute into small cubes. Then prep the leeks (if you do not know how to do so, like me a few months ago, please visit page 310 which shoes how to trim and wash leeks).
To cook, melt your butter (you can use olive oil if you wish), then add the veggies. After a few minutes, when they start to soften, add stock or water if you don't have stock. Let cook until your potatoes are soft.
One variation suggests pureeing the soup in a blender or immersion blender. One of the things that I've asked for Christmas is an immersion blender. I have a list of things to make once I have it. But this time I decided to use the blender. Did you know that you can't fill a blender up too close to the top and then turn it on? I learned the hard way last night. Oh well... Bryan asked for it lightly pureed... meaning with a few chunks.
The soup was hearty and delicious. Perfect for cuddling up to your significant other or cuddly pet on the couch to watch a movie.
BONUS: I finished off the leftovers and didn't heat them up, which qualifies this as the second variation: Vichyssoise. I'm not even going to try to pronounce that. It was just as delicious cold as it was warm.
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Soups with leeks are delicious. If you like leeks and potatoes soup, try the Chicken in a Pot dish in page 688. This is another French dish (Poule(chicken) au(in) Pot), which is the chicken version (or half version) of the Pot au(on) Feu(fire) (see the recipe in the Joy of Cooking). In this recipe, I would replace allspice with one or two cloves as in the Joy book. In addition, I would add a couple of potatoes and/or big wedges of cabbage. Other books add parsnips(see Joy) to sweeten up the broth. I would cut up the chicken and use the back and wing tips to make 5 cup of stock. Then use that stock to cook up the dish. Perfect dish for winter. Paul.
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