Soup's On

OK this recipe is posted in honor of my "long lost" forum buddy....Ventureman. He's the king of hammade soup...and margaritas.

Potato Leek Soup

Step One
Go on the internet and look at potato leek soup recipes for a while. Remember that Karen can't have milk so skip the ones that call for cream. Look for an easy one.

Step Two
Get out the chef's knife that you take with you to Maui. (Remember not to take it next trip since you are not checking luggage.) Chop up the leeks. One bunch should do it unless you are feeding Venture's kids. Then chop up a lil garlic. While you are at it chop up some bacon, a few slices. Don't drop any or turn your back for even a second or that darn dog will jump up and snatch it off the counter.

Step Three
Heat up a pan with some olive oil...EEEE VOH for you Rachel Ray fans. Saute the garlic, bacon and leeks. Add some seasoning now if you like. Salt, pepper, beau monde, anything else in the cupboard that makes sense to go in soup.

Step Four
Chop up the potatoes if you forgot to do that earlier since it wasn't listed. Bobkitty likes to add the "e" if you are speaking of potato plural. A few is fine, like twice the amount of leeks max. Add the potatoes to the soup and a bunch of chicken stock. Now I just learned that Swanson's chicken stock has MSG in it and I have a whole darn case to use up, but from now on I will buy the spendy stuff at Trader Joe's. You need about three cans of it. Most recipes of this size call for 6 cups but what are you going to do with the little bit leftover? Just use all three cans. Recycle those tin cans please.

Don't forget to add some bay leaves. Let it simmer until the potatoes are cooked. Take your hand blender and smush it up as much as you like.

Oh yeah if you have a bottle of two buck chuck dry white wine open you can add some of that...

Enjoy! Great with rosemary potato bread and a crispy salad. Even good with LIITs.