This might not look like much but I swear its an incredible soup. Some French lady told me that leeks are at their best between December and February. Which, sure. Couple that sliver of info that Ive squirreled away with the fact that my tits have frozen off from the cold and you got yourself a stew going.
We sort of combined Ina’s recipe with Alton’s recipe with like three other rando Internet recipes for leek and potato soup. Most either Had too much creme (i love you Ina but heavy creme and creme fresh? You are ACTUALLY killing me) or too little.
Here’s the jam. And it’s not precise because measurements in soup are for the weak.
3 leeks (look up how to clean them online. Apparently if you don’t clean them right, they’re like fugu in that you can die) (that’s an exaggeration) Cut to roast
3 large potatoes cut to roast
A bunch of garlic cloves, peeled
Rosemary leaves, thyme leaves, sage if you want.
Take all that, toss it with olive oil, salt and pepper and roast till everything smells delish. (Like 45 mins at 375)
Let it cool, then either immersion blender that jazz or food process.
Throw that in a pot, add enough veggie stock to thin to your liking and season a little more.
Add like no more than 1/2 a cup of light cream. Let simmer while you fry some bacon, cut some green onions and chopped up some italian parsley for garnish.
Serve or eat from pot directly.