Potatoes Potatoes Potatoes

Around 200 varieties of Peruvian potatoes were...

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This is one of my favorite recipes. You know why? Because it’s so simple and straightforward and tastes amazing. It’s a Julia Child recipe and I think it’s even one of her basic recipes from which you make more fancy in which ever way it strikes yours. All you need is potatoes, leeks, salt, and butter or cream. I’ve found this soup is really more a matter of proportion than skill, so what seems to work out is to use fill a regular pot with one part leeks to two parts potatoes. Slice the leeks into rings and cut the potatoes into rough squares. Cover everything with cold water, add one tablespoon salt, and bring to a boil. Reduce heat and let it simmer for about one hour with the lid half-off. Now, purée the entire thing OR take maybe one bowl full of potatoes out, purée the rest, and then re-add the potatoes again — this really depends on how you like your potato soup: chunky or smooth. The latter, according to The Wife, has the consistency of snot. I don’t think that is the case, but I thought I’d throw a second opinion in the mix. Add butter or cream or Half & Half, whatever your arteries can handle, and you are done!

Now, you can mix things up a little. Use a mix of sweet potatoes and regular ones. change the ratio to one part leeks and one part potatoes, just as I did last weekend and according to American Dave it tasted great. Barbeloh can vouch for it, too.


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