Nothing can top a good leeking. Pull your mind out of the gutter because I speak only of soup and soup-related matters. And on the subject of soup, you can’t really beat hot liquid love. No, siree! This soup almost makes you wish the winter would drag on. To those snowed in with cabin fever, I said ALMOST. After hauling your ass in from the brutal bitch slap of old man winter you want something hearty to bro-hug you back to life. Lucky for you, potatoes and leeks keep quite well until the bitter end of frost. So do us all a favor and put the gun down and pick up a knife…to cut some veggies. We have abstained from using heavy, fattening cream in the hope that you don’t abstain from banging afterwards. As comforting and gratifying as this healthy, homemade soup is, there is no substitute for a warm body to touch inappropriately. So let one lead into the other. This recipe was brought to you by the International Association of Soup Groups.
Total time: approximately 30 minutes
Projected cost: $12
Drinking Buddy: A HOTTIE TODDY
1. 2 leeks
2. 4 cups of vegetable stock
3. 1 teaspoon of salt
4. 2 tablespoons of olive oil
5. ½ tablespoon of brown sugar
6. 6 red potatoes
7. 4 inch length of fresh GINGER
8. 2 slices of bacon (turkey bacon works)
9. ¼ stick of butter
First prep all the ingredients by peeling then dicing the ginger, washing then cutting the leeks into small slices, slicing the bacon into small strips, and quarter the potatoes.
On medium heat, melt the butter in a stockpot before throwing in the ginger and bacon and cooking (approx 2 minutes). Scoop in the leeks, then pouring the olive oil, salt and brown sugar and cook it all down (approx 10 minute)
Throw in the potatoes and pour the vegetable stock in with them. Bring the stock to a boil, then turn heat down and simmer covered until potatoes soften (approx 10 minutes). Mash the potatoes using something blunt, ideally a masher, then serve knowing in your heart of hearts that you are terrific.
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