Laura (tavella) wrote,

  • Music:

potato, the reliable starch

I'm in love with potato leek soup right now. It's incredibly easy to make; take one or two leeks and slice the white and pale green parts, sautee them in a little butter, add a couple of quarts of chicken stock (or in my case, a couple of quarts of water and a spoonful of the reduced chicken stock paste I get from Milk Pail), chop 2-3 potatoes and dump them in. Cover them and simmer for 45 minutes, add salt and pepper to taste. About a buck for three meals worth of delicious soup. Yummy.
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