I am driven to use leftovers. This was inspired by the fact that Meredith and Eric left perfectly good milk in my refrigerator when they vacated last week. I don't drink milk, but I hate to waste food. So I looked for a potato leek soup. What I saw was too boring or too fat-filled, so I cobbled together a new recipe. It tastes delish. For those with smalls, you could probably forego or reduce the amount of white pepper. For big people, though, it's really good.
Ingredients:
Leeks - 1 large or 2 small, about one pound
2 Tbsp. butter
1/2 tsp. dried thyme
dash of marjoram (whenever do you get to use marjoram??)
3/4 tsp. white pepper
1 1/2 tsp. salt
1 pound russet potatoes, diced (I used Yukon Gold)
4 cups broth
1 cup milk (for richest results, should be milk leftover from very small children)
1/2 cup dry white wine
deli ham, in whatever amount, also leftover from Meredith and Eric's visit. Okay, some recipes call for varying amounts of bacon and then you use the bacon fat to cook the leeks, etc. But this filled the bill nicely.
1. Using a sharp knife, cut the white part of the leek lengthwise and rinse well under running water. Slice thinly crosswise and put aside.
2. Melt butter and cook chopped leeks for about five minutes.
3. Add chopped ham and warm through for about one minute.
4. Add wine and bring to a boil.
5. Add broth, potato and spice. Bring to a boil and simmer for about 30 minutes.
6. In batches, puree the soup coarsely, adding milk as you go, about a cup, in total.
7. Say a "Hell Yeah!" to the Nanners. This stuff is good.
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