- Leeks, just the white/light green parts, ditch the dark green leaves. Slice them in half, rinse all the sand and dirt out, and slice them.
- Onion, sliced.
- Garlic, crushed or minced.
- All that goes in a bowl. Then:
- Potatoes. Wash ’em, skin ’em — or don’t if you like the skin on — and chop them up. Put them aside for later.
- Stock. I’ve got some homemade beef stock my brother dropped off, and it’s fatty and smoky and delicious. Learn to make stock. Or just use boxed, it’s fine. The kind doesn’t matter. Beef or chicken or vegetable, whatever you’ve got on hand.
How much of these things to use depends on how many people you intend to feed, how much you like each ingredient, or how much of it you let sit in the back of the fridge and it’s about to spoil so you’d better cook it up soon.
Drop some butter into a big soup pot or dutch oven or whatever you’ve got. Melt that on medium-low heat, then toss the leek/onion/garlic in there, salt it a bit, and let it sweat down until everything’s soft and smells amazing.
Once that’s good, put some rosemary and thyme in there. If you have fresh, obviously that. If all you have is dried, it’ll work just fine.
Put the potatoes in.
Pour in stock, just enough to cover the ingredients.
Salt and freshly ground black pepper.
Cover the pot and let it roll on medium-low until you can crush the potatoes easily with the back of your spoon.
Now, Nat, when he made this, also put in some cream and then used an immersion blender to puree the soup. I don’t like pureed soups and I can do without the dairy, so I skipped those steps and the soup turned out delicious.
I considered putting in some celery and carrots, but I was strapped for time. Might try that next go.