Super Simple Potato and Leek Soup (Peach Farm Studio style)
1. Melt all the butter you own in a pot and open a window.
2. Wash the mud off of a bunch of leeks, then chop the white parts. Throw the white parts in the pot. Throw the green parts out the window.
3. Wash the dirt off a pile of potatoes, then peel them (if you don’t like the thought of eating something called “skin”) and chop them up. Throw the chopped potatoes in the pot. Throw the skins out the window (if you peeled them).
4. Put enough water in the pot to cover the leeks and potatoes. Bring to a boil. Then turn down heat to simmer.
5. Go read a book, magazine or type something. Or better yet, blog. That works best.
6. When everything in the pot is mushy, make it mushier. Smash it with a masher, a spoon or whatever you have that smashes well.
7. Add enough imported pink Himalayan salt and freshly ground multicolored peppercorns from Madagascar or alternatively use the leftover salt and pepper packets that you saved from the last time you went out for fast food fried chicken — seriously, whatever you have is fine. Really. – to the soup, to make it taste good.
8. Serve in bowls. Maybe, just maybe put a little sour cream and chives on top to make it look fancy. Maybe.
9. Take a photo of your bowl of soup. (Optional) Close the window.
NOTE: If you want to add a salad to your meal, here’s our recipe for 3-Minute Salad.