Super soup supper- my fast springy potato-leek-soup.
These are rough days. Busy times are ahead. My workload has increased so much that it’s not even funny. There’s so much to do that there is literally no time left for cooking something nice. No time to even think about nice food. I mean, that’s obviously not true, there is always some time for food. Not much, maybe, but then again most food doesn’t take long to make. My springy potatoe-leek soup is just the right thing when you have little time at hand and need to recharge. This makes it the perfect lunch if you had my bread&squeeze for breakfast. Also it tastes even better reheated, so you can make it in advance. Or you just eat it all. At once.
Soups have something very satisfying about them. They’re not only incredibly delicious but also amazingly easy to make. You just boil the s**t out of something and then process the motherf*****er, until your soup is all smooth and sh*t. Sorry this is my tired, pre-exam panicking self talking. But seriously, making soup is much easier than people believe it would be and it requires little technique. All you need to know is how to bring a pan of water to the boil and you need to be able to do some stirring. Quite a lot of it actually. While most soups you will see on here require no stirring if you own some kind of blender, this particular soup does. There seems to be a rather large difference in texture if you just use a wooden spoon or a whisk. Sure your soup will not become as smooth and lumpless as a blended one, but to me that sometimes makes all the beauty (and difference). This is no artsy-fartsy rich people soup (seriously, what’s wrong with me today… why do I sound like this?) it’s a heart warmer. It will make you full and happy quickly. And since it consists only of three things (potatoes, leek and milk) it’s rather affordable. The chilli adds warmth to the soup and spices things up nicely. You could add some fancy topping – like I did- but really there seems to be no need for that. Just enjoy yourself a bit. After all the work you deserve to live a little.
Springy Potato-Leek Soup
Leek Potatoes Garlic Salt Pepper Milk Butter Chile, dried A tiny bit of celerity Nutmeg
- Cut the potatoes in very small dice. The smaller each individual block the less time you will need to cook them. In addition, small cubes are easier to soupy than larger ones.
- Salt some hot water and add the potatoes (or stripes for that matter. The shape of your potato-cubes will most likely have no influence on the flavour what-so-ever). If you have some spare celeriac-cubes (as one always does) add a bit to the boiling potatoes, this is in no way crucial.
- Chop the leek fine-rough (that’s between rough and fine, not too rough and not too fine… to be honest, this doesn’t matter at all). You will need about half as much leek as potatoes. So if you are having 4-5-6 potatoes – as I did- half a leek will do.
- Put the leek in a small pan with hot water, you need enough water to barely cover the raw leek-strips.
- Slice a bit of garlic finely and add to the leek.
- Once your potatoes are all soft and nice, drain them.
- Add some butter to a pan (for example the one you cooked your potatoes in) and let it melt gently.
- Add some chiliflakes to the butter and allow their spiciness to merge with the butter, the more you add the spicier you soup will become.
- Add the drained potato-cubes to the butter and start to stir like a f*****g madperson (As of lately, I try to stop gendering…). You don’t want the potatoes to brown but merely help them to crumble up in the pan. The butter is preventing the potato-mash from sticking to the bottom of the pan.
- Slowly start adding some milk to the pan, just enough so that the potato-mash can thicken it up again. (You could use cream if you wanted to…)
- Stir and stir and stir and stir and stir and stir. Add some more milk if necessary, at no time should the pan be drying up. And then stir and stir and stir and stir and stir and stir.
- Once all of the potato has dissolved and the content of the leek-pan to your potato-pan, don’t forget to stir.
- Add some more butter and some milk to the pan until your mash starts to become soupy.
- Grind in some fresh nutmeg and add salt and pepper to the taste.
Redundant Tip of the Day:
Adding other vegetables to the potatoes, such as carrots or anything really, will change the flavour and make for another excitingly different soup.
For a bit of an autumn note: add some chopped mushrooms to the hot chilli-butter and let them brown a bit, add some garlic, give it a quick and gentle fry, take out the mushrooms and add the potatoes. Proceed like suggested above and garnish with the browned mushrooms.