Day 3: Potato leek soup

Everybody’s home for once! Wow. Okay, remember that chicken broth that spent the night in the fridge? The fat should have floated to the top. Skim that off and throw it in a pot over medium-high heat. While it melts, peel, rinse, and chop up about four leeks. Fry the leeks in the melted chicken fat for about five minutes. Peel an appropriate number of potatoes – I usually use as many as we happen to have on hand. Slice them thinly and put them in with the leeks. Stir it all around for a minute or two, then pour in the chicken broth. Bring to a boil, add about a teaspoon of sugar, a LOT of salt, and simmer for 20 minutes or so. When the potatoes are done, turn off the stove. Stick a potato masher in the soup and carefully squish up the potatoes. If you have a stabmixer that would be better, but we don’t. Stir in a bit of whipping cream if you have some.

This is good with a little bacon salt and a lot of pepper. I put a little butter in mine too, but DrBob makes icky-face when I do that. Oh, and bread. You definitely want bread. Salad would be good if we’d remembered to buy any, but oops.

Song du jour of the day: Eurovision First Semi-Final number two, The Fire in Your Eyes. By Boaz. For Israel.


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