I mentioned in an earlier post that I am of the “cook once, eat (at least twice)” school of cuisine. One of my favorite double-up foods is mashed potatoes, and here’s my favorite way to use them.
Potato Leek Soup
What you need:
- 2 leeks, washed and sliced thin – white parts only!
- TBSP unsalted butter
- 1 cup of white wine (only 1/4 cup is for the recipe – the rest you drink while you’re cooking)
- 4 cups of chicken or vegetable stock (I prefer mine low- or no-added salt)
- Somewhere between 1 and 2 cups of leftover mashed potatoes
What you do next:
Leeks can be gritty, especially if you buy organics, so here’s how I deal with mine: Slice them first, then rinse them under cold water. Soak them briefly if you have to.
Next, melt the butter over medium-low heat, then add the leeks. Sauté them at a low heat for ten minutes or so until they are softened, but not browning. Next, add 1 cup of the stock and simmer them for 25 minutes at a very low heat, stirring occasionally.
Then add everything else, and blend the soup – I use a hand blender for mine.
That’s it! I serve this instead of rice or potatoes with a meal, but it could be the main event if you wanted. You could even add some fun stuff – chives, cheese, bacon or diced ham – but I usually like mine as is.
Tomorrow…N is for Nuts
Read the series at A is for About