Even though it’s officially spring, some of these days just haven’t heard the news. But never mind, this soup will warm your cockles. I made it in my sister-in-law’s kitchen and it fed five and a half (Ivy) of us with enough left over for a jar to give to a flu-y friend. I was quite distracted by the familial hullabaloo while I made it but it forgave my lapses of attention and turned out beautifully.
you will need:
5 or 6 large leeks, trimmed of their root end and almost all of their green tops
2 medium sized yellow onions
2 1/2 tbsp butter or olive oil or a combination
1 tbsp thyme (I only had dried on hand)
1 tsp nutmeg
2 tsp red chili flakes
S & P (always always fresh ground P)
6 medium spuds (I used red skinned, yellow fleshed)
5 cups of chicken or veggie stock warm or at room temperature
2 cups of water (okay, I’m really just guessing about that – you’ll have to judge)
Slice the leeks in half lengthwise and then chop into 1/2 inch pieces. Rinse these very well in a colander while you heat the butter and/or oil in a big soup pot. Add the leeks to the pot and chop the onions mediumly (spell check loves that one). Dry your tears and toss the onions in the pot. Stir these about from time to time with a wooden spoon over medium-low heat. Add the spices now that you’re thinking of it, because you’re procrastinating about peeling potatoes.
Ask father-in-law to wash and peel potatoes. Cut these into a large dice and plop them in the pot. Stir this all around a bit, add the stock and water, cover and go play.
When the potatoes are nice and soft the soup is done. Some in the family like a chunkier soup so I just gave it a slight massage with a potato masher, but you could certainly employ an immersion blender here. Some milk or cream (<1 cup) would also be lovely.
get well soop
Cooking With Ivy 