I found some huge leeks in the Mission the other day and as soon as I saw them I knew what I wanted: Potato Leek Soup. I looked online for potentially awesome recipes. Ina...too much cream, Martha...too many ingredients...Emeril..sorry I refuse to buy your "essence" spice. I took a glance over all the ingredients and decided I was going to go culinary comando (underwear on, recipes off). Here's what I think I did:
1. Dice up 5 slices of bacon and throw them in the bottom of your biggest pot.
2. Dice one onion, 3 garlic cloves and 4 leeks (white and light green parts only). Saute 3-4 min.
3. Throw in 3 tbsp salted butter and saute 2 min.
4. Throw in 3 heaping tablespoons of flour in. Mix until you can see the flour turning a little brown.
5. Add in 1/2 quart of beef broth, 1 quart of chicken broth, 1 boullion cube, a glass of rose' wine (I happened to have it open. White would work fine).
6. Gather about 5 shakes of dried thyme, 2 bay leaves and drop them in the mix.
7. Add a half cup of milk.
8. While all the mix is coming to a boil, roughly peel about 4 yukon gold potatoes and chop em up.
9. Add the potatoes and simmer until your potatoes are super soft.
10. Fish out the bay leaves and add salt and pepper. Don't skimp on the salt! It's a lot of soup so be generous.
10. Take a hand blender to half the pot so you still have some chunks but it thickens up the sauce.
The leftover wine, some crusty bread and you'll be in carb heaven my friends. Cheers.
