4 T of butter ( I used a european-style goat butter, since me and cows don't get along)
4 large leeks (white and pale green parts sliced thin, with the dark green parts saved for stock)
24 oz of fingerling potatoes, cut in to 1" chunks (really, any potatoes will do, but these were straight out of my CSA box)
1 tsp roasted minced garlic
1 tsp thyme
5 c of chicken stock (4 c from the store and 1 c from some I made and had stored in the freezer - darker and tastier and even that little bit made a huge difference to the overall flavor of the soup!)
1 - Melt butter in your soup pot and add leeks, stirring to coat; cover and cook for about 10 minutes or until leeks are tender
2 - Add potatoes and garlic and cook until potatoes are soft
3 - Add chicken stock and cook for about 30 minutes
4 - Use an immersion blender or food processor to make into a more even consistency, or be impatient and just eat as is! I kinda like it a bit chunky, so I'll use the blender but not worry about super smooth.
I'll also occasionally add sliced carrots or other random veggie for vitamins and interest.
And with that, I promise I'll get some posts out here soon, as soon as I sort out my international travel schedule. This week, Taipei. December, its back to Amsterdam. vroooooooOOOOoom