Leeks – 6 large Potatoes – 2 lbs
Onion, red – 1 Green (baby) onions – 4
Carrots – 4 Garlic – 1 clove
Butter – 3 Tbsp Chicken Broth – 3 Cups
Thyme – 1 Tsp Marjoram – Tsp
Parsley – 1 Tbsp Cilantro – 1 Tsp
Bay leaves – 3 Heavy cream – 1 Cup
Salt – to taste Black Pepper – to taste
Friends – 7
On New Year’s Eve, peel, rinse, and dice potatoes. I generally use large chunks and let them cook down.
Clean and slice the white and light green portions of the leeks.
Peel and slice the red onion, clean and dice the green onions, and clean and slice the carrots. These add great color. Crush, mince, dice, or otherwise abuse the garlic.
Put the potatoes on to boil with the broth, salt, pepper, bay leaves, and enough water to cover the potatoes. Add water as needed when you put in the other ingredients.
When the potatoes have cooked some—yes, I know “some” is non-specific but you can figure it out—add the carrots.
Melt the butter in a skillet and sauté the sliced leeks, adding the garlic, thyme, marjoram, cilantro, and parsley after they are hot. When the leeks begin to show slightest bit of browning, add the entire mix to the potatoes.
When the potatoes are done (but not falling apart), add the red and green onions.
Cook until the onions and carrots are soft and the potatoes are disintegrating and add the heavy cream for a creamy consistency.
You have created a warm, wonderful, filling soup with bits of color for smiles from the friends.
Please comment. Bill.