I’ve got a deadline this week, so blogging will probably be light, and since the temperature hasn’t gone above thirty since Friday, I thought perhaps a recpie for potato soup might be in order. There’s just about nothing cheaper, it’s dead simple, and infinitely variable. The basic recipe is, of course, Julia Child’s:
- 1 lb. russet potatoes, peeled (you want a mealy potato, not a waxy one)
- 1 lb. leeks or onions (onions are much cheaper, and my leeks are currently frozen in the garden)
- 1 tbsp. butter or olive oil
- salt to taste
Really. That’s it. Peel and cut up the potatoes. Chop the onions or leeks. Melt the butter or oil in a pot and saute the leeks or onions until they’re soft. Add the spuds, salt, and water to cover. Cook until the potatoes are falling apart, and either mash with a potato masher, or pureee with a food mill or immersion blender. Sometimes I add a carrot or two to the soup, I like the sweetness and color. Also, a clove of garlic or some thyme can be nice as well.
Variations, here are a few variations I like. I add these after pureeing the soup, so that there’s some interesting texture:
- Cut up cubes of ham
- Thinly-sliced kale
- Frozen corn
- Frozen peas
- Dollop of cream or sour cream when serving
This is such a delicious, cheap and easy soup that there’s no end to the experimentation you can do with it. We had some last week with a fresh loaf of No-Knead bread and there were leftovers, so I think tonight we’ll finish it off, with some sort of variation. Warm soup on a cold nigh. Yum.