Thursday, October 7, 2010

leek and potato soup

As the weather cools off comes the time to make soup. This leek and potato soup was ridiculously easy to make and eat. Seeing as I am in full swing of the school/work/life shuffle, fast and easy food is all I am capable of. Plus, I'm making a nice dent in the 10 lbs of potatoes I purchased last month.

Oh, hi there.

8 magic ingredients for this soup: leek, potato, onion, garlic, veggie stock, herbes de provence. Not pictured: salt to taste and olive oil for frying.

Chopping action first.

Peel and chop yer tater tots like so.

Marvelous leek rings. Don't forget to rinse these guys, dirt likes to hide in the crevasses.

You will need about this much oil. For me, this is 2 glugs.

Fry the onions and leeks over medium heat for 5 minutes, then add the garlic and potatoes. Stir, then add about 4 cups of stock, salt and herbs. Boil for 20 minutes.

Now it's blending time. This steam is dreamy, isn't it? A couple ladles at a time go into the blender. Whiz it up until smooth. Transfer into another container. Continue until all the soup is blended. Careful, don't burn yourself. Put the blended soup back on the stove to re-heat and provide precious mingling time so all the veg can get reacquainted.


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