Potato, Potahto, Tomato, Tomahto

Yeah, yeah I know I totally suck not writing since EARLY MAY!!!!!!! That being said, I'm making a promise to myself to write at least once a week for the rest of the summer (and hopefully beyond). I also promise these next few posts will make up for the long absence. I will say that my absence has been for a good reason.  I have been really busy and Chris and I have been traveling a lot, but more on that in the next post.

So the recipe that follows may seem a bit odd for summer, but in my opinion soup is good all year round.  If you aren't a summer soup person then keep this in mind for those long, cold winter nights that are coming all too soon.

Potato leek soup is one of my favorite soups.  It is thick and filling, so small helpings work and it pairs really nice with a salad. A few weeks ago Chris and I had a friend over and I decided to try the following recipe.  I paired it with herb toasted baguette (perfect for dipping) and a salad.

Potato Leek Soup:
What you will need:
1 tbsp bacon fat (you can also use butter or olive oil)
2-3 large leeks- White and green parts only, thinly sliced
6 large potatoes- Peeled and thinly sliced
5 cups chicken broth (you could also use another kind if you like)
Salt and pepper- to taste

Large pot
Blender

What you will do:
Wash and thinly slice the leeks and potatoes (make sure the potatoes are peeled)
Melt the bacon fat/butter/olive oil in a large pot over medium heat
Add thinly sliced leeks and saute over medium heat for about 5 mins (or until they become SLIGHTLY browned)
Add 5 cups of broth to the pot and add the thinly sliced potatoes
Bring to boil
Let simmer for 30 mins
After 30 mins is up, turn off heat and let cool slightly
Pour into blender and puree until smooth
Taste and add salt or pepper if necessary
Serve HOT!


Baguette:
What you need:
Baguette
Butter
Fresh herbs (I used rosemary and thyme)

What you do:
Preheat oven to 325 degrees
Slice baguette into thin rounds
Place a little bit of butter on top of each round
Sprinkle herbs on top of butter
Put in oven for about 15 mins until edges are crispy