Potato Leek Soup

This post should have been written a long time ago. Unfortunately, the meal I’m going to tell you about happened right before that magical time of year known as Reading Week. Anybody who has ever gone to a university that gives students a week off midway through term knows what that means; you accomplish little, almost none of what you intended, and you don’t quite manage to get as much sleep as you were hoping either. Nonetheless, it usually turns out to be a good time, whether spent on vacation, at home visiting friends and family, or vegging on the couch with a bowl of popcorn, watching Uma Thurman annihilate enough people to populate a small town (it’s called Kill Bill and it’s a Quentin Tarantino Kung-Fu movie, just in case you don’t know what I’m talking about) while your brain does the vacationing. Mine was a happy combination of all three.

Anyway, this all started when Jasmine and I got together on a Wednesday afternoon to hang out and chat, and so I could admire her new dreadlocks (which are awesome!). I was at her house for quite a while, and before we knew it afternoon had become evening, and we were hungry. It was the perfect opportunity to do some cooking together!

To add to this already ideal situation, Jasmine’s roommate Patrick was out of town for a couple weeks, and he had left a bunch of perishable food behind in the fridge. Being the selfless people that we are, we decided to rescue that food from its mouldy demise, and turned it into soup instead. As if fortune hadn’t smiled on us enough, Patrick had left us exactly the right combination of ingredients for making potato leek soup. So here it is, our original potato leek soup recipe, made with a little bit of butter, salt, pepper, and ingredients in Patrick’s fridge.

(In case you’re wondering, we also froze some of the leftovers and saved them for Patrick, so he got something good out of this too!)

Potato Leek Soup
  • 1 tbsp butter
  • 4 leeks
  • 2 cups mashed potatoes
  • 4 cups milk
  • 1 packet of chicken bouillon
  • 1 1/2 cups of grated cheddar cheese
  • salt and pepper

To start, finely chop the leeks and melt the butter in a large pan. Add the leeks to the butter and saute on medium to low heat for a few minutes, until the leeks are tender. Add the mashed potatoes and stir in the half of milk. Cook it for 5 minutes more, then add the rest of the milk and the chicken broth. One this is nice and hot, but not quite boiling, add the cheese stirring it in bit by bit until it’s all melted. Sprinkle on some salt and pepper.

Now, to get it nice and smooth, you can put it a blender (or something equivalent) and puree it until any remaining potato chunks are gone and you can’t see the individual pieces of leek. Sprinkle on a little more cheese and it will look something like this:

And just for fun, here’s Jasmine and I, each with our [first] bowl of soup. (It was so good we went back for seconds)


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