This is a recipe that I made the other day with stuff I happened to have on hand. It turned out to be quite tasty and I will definitely make it again using the recipe below! You might notice the amounts are not set in stone in this recipe and to be honest things usually turn out better that way with cooking. This is never the case with baking of course, but there is some room to move with cooking based on what ingredients you have on hand. I don’t want people to have to go to the store for this one in other words!
2-3 tablespoons butter
1/2-1 yellow onion, chopped
1/2 shallot, chopped fine
2-3 leeks, top green parts removed, cut in half (wash thoroughly), chop
1/4-1/3 tsp thyme
1/4 tsp sage
2-4 Potatoes russet, red or gold (can do a combo if you want), peeled and cut into cubes
salt/pepper (to taste)
2 cups chicken broth
(Add hot broth plus 2 tsp all purpose flour) to thicken
Add 2/3+ cups milk
Adjust with fake mashed potato
Sourdough toasted, then rubbed with garlic clove
Method to prepare
Find a pot, put it on the burner on medium high. Toss in a good drizzle of olive oil. Once heated, in the onions and shallot go! Let them sauté for about 6-8 minutes until translucent. Then add leeks, sauté for a few minutes more. Turn down to medium heat. Add your herbs and some salt. Next add the potatoes and cook with the other ingredients for awhile, stirring occasionally and season with salt and pepper. Once the potatoes are a little less raw and incorporated nicely, add the chicken broth and allow to heat up with everything in there. Let this simmer for awhile on low with the lid on until the potatoes are cooked. Add milk and heat up on low. Remove pot from stove and puree everything with an immersion blender. Return to burner. Heat up about 1/4 c water or chicken broth to almost boiling, then add flour and briskly whisk to make a smooth consistency. Add this mixture to thicken the soup while stirring relatively quickly. If the result after doing so is too thin, add some fake mashed potato to beef it up. If too thick, add more broth. You get it- adjust accordingly. Then season with salt and pepper to taste.
Some nice extras for this soup include seasoning with white pepper (again to taste) and a drizzle of truffle oil and chopped parsley on top. I serve it with toasted sourdough rubbed with garlic. Grab a spoon and enjoy!