Have I said this before? I could live off potatoes. So filling, so versatile, so cheap.
While most of you are enjoying the yield to warmer weather, things are cooling down here.
So Cate’s leek soup was calling my name, and with the addition of some leftover bacon and bacon bones and some other tweaks, it blew my mind.
Ingredients for my version:
2 tbsp olive oil
1 tbsp unsalted butter (can omit for a vegan soup)
3 cups stock
Freshly-ground black pepper
1/4 cup heavy cream (can omit for a vegan soup)
Slice leeks into rings and dice potatoes finely.
Heat the olive oil and butter in a large pot and cook leeks over medium heat until they are soft.
Add the potatoes and stock. Simmer, covered, for about 15 minutes or until the potatoes are tender. Stir in the cream before serving and season as needed. If you’re making this with the bacon, I doubt you’ll need salt; but if you’re skipping it, then sea salt to your heart’s content. Serves two.
Frugal factor: high. I included a bit of bacon, which would be the priciest part of the equation.