One of my favorite things to do to make the winter less cold and painful is to make a variety of soups. Soup is so versatile and easy to make, especially if one has an immersion blender. I just started using an immersion blender this past year, and I can say with confidence it is one of the most essential components of a functional kitchen. I do not know how I survived without one before, as it has become such a key part of almost every recipe I make these days!
Because I am a single person, most of my recipes make 2-4 servings, depending on if I want to eat the same thing several days in a row or not.
1 tablespoon olive oil
1 leek, chopped
2-3 medium sized potatoes
2 cloves garlic
2-3 cups chicken stock or broth
salt & pepper to taste
1/2 cup of cream
- Peel and slice the potatoes into small cubes and add to a pot of boiling water. Cook until they are partially softened.
- In a large pot, heat olive oil and sauté chopped leeks. Once they become translucent, add garlic and turn heat down so that it doesn’t burn. Sauté a few moments, then add the chicken or vegetable stock.
- Once potatoes have been boiled to partial softness, drain and add to chicken stock. Continue cooking, mashing the potatoes into the soup as they cook more.
- Once potatoes have cooked and are mashable, remove soup from heat. Mix in the cream.
- Carefully use immersion blender to blend the soup, turning the whole mix into a creamy mashed-potato soup. Add salt and pepper to taste
- Garnish with parsley, shredded cheese, bacon or whatever suits your fancy