Potato Soup Weather
It snowed today. For real. Yesterday, it was in the 60s, tomorrow will be in 60s, and Sunday might even hit 70, but today, it sleeted then snowed. It didn't stick to anything, but still! Craaaaaazy.
My favorite thing to make for dinner the first time the temperature plummets is potato soup. I don't use a recipe. I vary things, like herbs. I am not a chef. I'm not even a food blogger. I don't even take good pictures of food. Please be kind and don't laugh at me, but I'm sharing this anyway, because it just tastes good.
My Potato Leek Soup "Recipe"
- First, I peel some potatoes - this time, I used 7 big russets - and cut them into chunks. (You might have guessed that much.)
- Then, I take a bunch of scrubbed leeks, and slice the white and light green parts. These, I saute in some olive oil. Or butter. Or half oil, half butter.
- Next, I add a little garlic.
- After the garlic starts to brown, I add 6 cups of veggie broth and my potato chunks.
- Now it's time for salt, pepper, and dried herbs (if I'm using dried). Bring it to a boil.
- Reduce heat, simmer until the potatoes are very soft.
- Now, if I use fresh herbs, like I did today, I add those to the pot. This time, I used fresh chopped sage, rosemary, and thyme, because I had them.
- I like my potato soup creamy, but a little chunky, so I use an immersion blender to puree the soup. I leave some chunks, though. Sometimes, I use a potato masher instead, and leave it a lot chunkier.
- The last thing I do is add a generous helping of cream. I go by the color of the soup. I want it to look less brown, more dark, creamy off-white.
I usually make a plain Jane Irish soda bread, but we had some Samuel Adams Oktoberfest ale around, so I made beer bread instead, using this recipe.