- 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
- 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).
- 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.
- add salt and pepper to taste.