As happy as we are for the scientists who have apparently invented a magic potato (
see story, top right), we couldn't help but notice this past weekend that our
local farmers' markets are overflowing with potatoes - the old fashioned kind.
Take advantage of the bounty and make a big pot of one of the easiest soups around. It's so easy, in fact, that we aren't even going to specify exact ingredient amounts - you can do it!
INGREDIENTSSome potatoes.
Some leeks.
Some broth.
Some cream.
INSTRUCTIONS1. Clean and cut up the leeks. If you don't know how,
check this out.
2. Saute the leeks for a few minutes in a little butter or olive oil.
3. Wash, peel and cut up the potatoes (forget the peeling if you like the skins).
4. Add the potatoes and broth to the leeks.
5. Simmer until the potatoes are soft. If you like, gently mash (or use an immersion blender) to break up some of the potatoes.
6. Stir in the cream and add salt and pepper to taste.
If you like, you can fry a little bacon at the beginning and add that, too - use the bacon grease to saute the leeks.
As we write this it occurs to us that this recipe may be similar to one we gave you earlier this year. Oh, well - it's so good it bears repeating.
