POTATO & LEEK SOUP (aka RECESSION SOUP)

Potato & Leek Soup with sour cream & bacon

Last night I was too lazy (and busy watching AI) to post...I made a big pot of Potato & Leek Soup so we could finish off the Petit Basque & Manchego from Monday night. It's also the perfect dish on a cool night in front of the TV.

3 Russet Potatoes

2 Leeks

1 Onion

Flour

Water

Salt & Pepper (I prefer white pepper)

SERIOUSLY that is all it takes to make this soup...I call it Recession Soup - no matter how bad it gets, you can always afford a couple potatoes, leeks & onion...

Potatoes - peel and cut into cubes...hold in water to avoid oxidizing (browning). Leeks - Cut off the dark green part and root end and discard...slice the remaining white & light green in half length-wise, wash out any dirt and slice about 1/8" 1/2 moons. Onion - slice thin.

In a large pot, saute leeks & onion in butter until very soft and translucent - do not allow to burn. Add in two T of flour directly onto the leeks & onions. Stir and let cook. Add water - 6 C - stir well. At this point I take the hand blender to the pot (Scott doesn't like the texture of onion), then I add in the potatoes, bring to a boil, lower the heat and let it cook for 20 minutes. Salt & pepper to taste - I usually salt the pot and add white pepper to each bowl before serving (my kid aren't big into spicy or peppery).

Served - like above with a dollop of sour cream & sprinkle of bacon (Colin requested bacon & breakfast burritos for dinner last night...I have said I cook dinner twice - just about - every night right?).