When I think back on my culinary life, I’m pretty sure the first thing I ever made from scratch was tomato pasta sauce. The second was potato and leek soup.
Dave specifically requested potato soup last week, so here we go. It’s a use-up-whatever-you-have type of meal, so throw everything from the fridge in there and feel free to leave out whatever you don’t have. Add chicken, beans, rice, pasta, cauliflower, green onion, mushrooms, cilantro, rosemary, sage, whatever.
- 2 stalks celery, diced
- 2 carrots, diced
- 1 large potato, diced into small cubes
- 1/2 large onion (leeks are better if you can get them)
- 1 small head of broccoli (or 1/2 lb frozen)
- 2 cloves of garlic, sliced
- 1/2 cup frozen corn
- Several cups chicken stock
- 1/2 cup milk
- Spoonful of flour
Start by dicing everything–this will probably take longest. Start the garlic in a cold pan with a drizzle of olive oil, then when it gets hot add the potatoes, celery, carrots, and onion. Sautee until they start to soften, about 5 mins. Add the flour and mix into the vegetables, ensuring that you have enough oil to absorb it. Cook another three minutes.
Add the chicken stock–as much as you need to cover everything plus another inch. Bring up to a boil, then reduce the heat to low and cover. Simmer for 20 minutes until potatoes have started to soften. Add the broccoli and corn, simmer for another 10 minutes.
At this point the potatoes should be very soft and everything should be starting to break down. Because Dave requested a thick and creamy soup, I took out about half of the potatoes and mashed them with my fork, then stirred them back into the soup to thicken the whole thing.
Add spices to taste–salt, pepper, hot sauce. Taste to see if it needs to simmer longer. If everything checks out, stir in the milk and bring back to a boil. Serve plain, with cheese on top, or over cornbread (see previous recipe–they go great together!)