• 2 tbl butter
  • 2 tbl canola oil
  • 2 leeks chopped
  • 1 onion minced
  • 4 cloves of garlic
  • 4 potatoes cubed
  • handful of parsley
  • 1/4 cup sherry
  • 6 cups of stock, or 4 cups of stock and 2 water
  • 1 cup cream

all i have been doing is cooking (and baking but don’t tell anyone).

my son named this “smashed potato soup”. most likely because if i called it what is was my daughter would not of eaten it (she is a toddler, if you have one you know what i’m talking about).

we have all spent to much time together and basically our house has become a touch goofy and a little out of control.

we have new names for everything. i won’t get into it. you might never come back.

on a completely different note, con-ed just gave all of westchester a november 11th due date for power.

my posts might get wackier and i apologize ahead of time. i would also like to applaud all you teachers…how do you do it? and like 20 of them at once.

sigh…imagine hand gestures and a wonky smile.

sometimes you just gotta make soup.

mostly because i’m afraid to go to the grocery store.

smashed potato soup with leeks

  1. in a dutch oven (or soup pot, that’s like all fancy) melt butter and add oil. saute minced onion, chopped leek and garlic for 5 minutes. add potatoes, parsley, sherry and stock (or stock and water) and mix. bring to a boil and then simmer until potatoes are soft (about 45 min or so).
  2. take out that handy immersion blender (or use a regular blender) and lightly blend till soup is your desired consistancy. add cream. mix, cook another 10 minutes.
  3. add salt and pepper to taste.



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