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Basic, Basic Potato Leek Soup

So, I think I may have figured out what is wrong with my computer. I believe that my fan is no longer working on my lap top, so I bought a cooling pad thing for it. Hopefully that’ll work. I’m keeping my fingers crossed. Technology and I have a love hate relationship.

Anyway, on to food! I have for you some potato leek soup. I didn’t use cream in the recipe simply because I don’t use enough of it to even justify buying the smallest carton, so I just used the potatoes to create the creamy and thick texture. Its not as rich as potato leek soup with cream, but its definitely yummy! The soup, even with a whole onion, only has a mild flavor. I used vegetable broth, but I think next time I’ll use chicken broth for more flavor. Since I made this on the fly I didn’t really season it beyond salt, pepper and garlic. Next time I’m going to add a bay leaf and maybe some other seasonings. I’m gonna have to ponder which ones. Any suggestions?

I’ve also decided there is no good way to photograph soup. At least for me and my nonexsistant photography skills. I used my AMAZING immersion blender that my parents lovingly bought me over the summer to blend it together. I left it a little bit chunky because I like bits of potatoes.
OOOH. As a suggestion: the first time I had it I put some finely grated Parmesan in to my serving and it was definitely a good addition. The second time I put in some hot sauce, also delicious.
Basic, Basic Potato Leek Soup
1 tsp olive oil
1 large onion,minced
3 garlic cloves, minced
6 large potatoes, chopped
Salt and Pepper to Taste
2 leeks, rinsed and chopped – Hank asked a wonderful question: You only use the white and light green parts of the leek. Sorry for not mentioning that originally!
2 cups vegetable broth (or chicken broth)
1/2 cup white wine
Saute onions and garlic in the olive oil in a dutch oven or large pot. Once onions have cooked for a few minutes add potatoes to get a head start. Cook potatoes for five minutes and then add the leeks.
Add broth to mixture. Bring to a boil and cover. Cook for about 10 minutes then add white wine. Cook until potatoes are tender.
Get out your handy dandy immersion blender and blend to the desired consistency. Or use a blender, but be careful, contents are hot! Make sure to do it in small batches and use the top stopper and even put a towel over the stopper. Add salt and pepper to taste.
Enjoy! I got about 8 servings out of this. But I also don’t eat large servings…so maybe more realistically 4-6? Depending on how large your servings are. 

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