This has become my signature soup as we enter month 6 of living in Ireland. So simple and while probably ho hum when I make back in the US, here it really shines from the quality of the local ingredients. The potatoes here vary more in subtlety of flavor than I ever expected a potato to be able to vary. (Likewise oats.) A good, floury variety is ideal for the soup so that by the time everything has cooked together the potatoes disintegrate into the soup with the slightest work with a masher/ricer.
6-8 medium potatoes, peeled and diced
1 large leek, diced
2-3 tablespoons salted butter
5 cups water or stock
Melt butter over medium-high heat in a heavy-bottomed soup pot. Saute leeks until fragrant and translucent. Add potatoes and water/stock and cook at a medium boil for 30-45 minutes, stirring occasionally. When potatoes are all tender and have started to break down, mash with a potato masher or ricer. Soup may be thinned and cooled with milk, or enjoyed as it is.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment