Thursday, March 06, 2008
Dice some leeks. Simmer them in 1/2 a stick of butter until soft.
Add some homemade chicken stock.
Add peeled and diced russet potatoes
Maybe some rosemary.
Simmer that until the potatoes are cooked through. Then get out your boat motor blender and blend until you've got it the consistency you want.
BUT...while those potatoes are cooking? Get out what's left of that whole-grain bakery bread you bought at Harris Teeter. Butter both sides of each slice and then sprinkle liberally with black and red pepper. Cube the slices. Toss the cubes in a pan and toast them, flipping them often, until they are browned up nicely.
The spicy-ness of the croutons on top of the potato soup? Oh. My. Gosh.