Potato leek soup with hour old bread. The extra color is Scotch bonnet curry pepper sauce.
When cooking this the leaks and potatoes are done at the same time. I'm cooking in turkey stock and I don't want to waste it so the bare minimum is used. Once the heat is applied the leeks collapse and there is enough liquid to cook the potatoes.
You can see after the leeks loosen up. Note that there is no risk of boilover because the leeks stop the foam.
Bread. Tasty bread. Leeks were free. Potatoes on sale. Stock was free from a free turkey. Flour for bread was free. Total cost per person: like $0.80 How much of you paid for everything: $2.60 Can you order this anywhere? Probably.
It's obviously Potato Leek soup, but my good gosh, you gotta sauteed those Leeks in oil or butter first, friend. Straight boiling like this (especially since you used the dark green bits) leaves a bitter and acrid flavor as all Alliums will if not sauteed first. They'll also give you gas 😔
I have made this for decades. Never once did it ever have a hint of bitter or acrid. Are you adding cream? Are you using homemade salt free stock?
You may want to try it by sauteing first to see the difference. It's about chemistry, and there's a reason why every culinary school will instruct students to sautee first when it comes to Alliums.
Here's a decent read on it: https://www.seriouseats.com/ask-the-food-lab-do-i-need-to-saute-vegetables-when-starting-a-stew
If you want a super deep-dive: https://www.sciencedirect.com/science/article/abs/pii/B9781845691837500111
But really if you like the way you're doing it, keep on keeping on. Not trying to change your mind, just saying there's a reason people do things a certain way when cooking 😉
Allium your bullshit outta here. My wife does all the greens and no sautee. We don't want to hear about your weak as digestive issues. This comment is bullshit
Wow. So many angry people in a cooking sub. Geez.
Maaaaate I made potato & leek soup just yesterday! I peel my taters and sautee my leeks though. Trying to figure out the best variety of taters for the soup, but potatoes in Australia suck.
Yukon golds are the god-tier potato for leek soup - they're creamy but hold their shape just enough (russets get too mushy imo).
Wait do you not mash yours?
Sadness soup.
That's a lie. You might need to add enough nutmeg and spice.
Kind sir, I have indeed misspoke. I meant it as a cure, as it's an amazing comfort food. Never tried it with nutmeg though, that goes on the list for next time.
Leek and potato soup, or cream thereof?
Cream. Definitely cream.
Baked rigatoni
Rigas? In this economy?
Man, I love potatoes and those look awesome. Would it surprise you to learn that my beard is red (but not my hair) and I have Irish ancestry? Haha! You’re racist!
