Potato Leek Soup:
(Serves 1 bachelor for approximately 1 week's worth of dinners)
Ingredients
3-4 Large Leeks
2 lbs. potatoes (peeled, or leave the skins on if you're rugged and manly)
4 cups chicken (or vegetable stock)
2 Tbsp. butter
Marjoram
Thyme
Parsley
1 cup lentils
1 clove of garlic
Salt and Pepper
Your favorite hot sauce (optional)
Cheese (optional)
Making the Magic Happen:
- Wash your leeks and cut off all but the white and light green parts. Cut this up into small-ish pieces (I just chop my way down the stock, making little leek discs)
- Toss these, along with the butter) in a big pot on low heat and let them simmer for 10 minutes.
- While that's going on wash and cut up your potatoes. Big chunks or small are fine, they'll get more attention later.
- Once everything is smelling super yummy add your stock and potatoes, bring everything to a boil and then let it simmer for 20 minutes.
- I suppose you could probably cook the lentils in the same pot, but I choose to use my rice cooker. You can either cook them in two cups of water or stock. The garlic clove goes in there too, chopped up.
- Once your soup is nice a simmery you gotta blend up them 'tatoes a bit. I have an awesome immersion blender for this. If you don't have one you can scoop out about half the soup into your regular blender and give it a whirl. This is probably a good reason to cook the lentils separately and add them to the post-blending mix.
- Add a couple teaspoons of parsley and a zesty pinch of Marjoram and Thyme. Salt and pepper to your liking as well.
- My move is to add the hot sauce, lentils and cheese to my bowl when I serve it up, but you can experiment and find the way that works best for you.
- Feast on this spectacular soup (ideally in flannel) and feel extra manly.
