Super. Simple. Soup. (Our style.)

Super. Simple. Soup. (Our style.) Photo (c) 2012 Peach Farm Studio.

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.

10. Eat.

NOTE: If you want to add a salad to your meal, here’s our recipe for 3-Minute Salad.

21 responses to “Super. Simple. Soup. (Our style.)

  1. Yummi!!!!
    I ADORE both potatoes and leeks.
    But now, here where I live in Italy, it’s becoming too hot for hot soups. I’ll treasure this recipe and try it next Fall.

      • Yes!
        I adore salads made of fresh tomatoes alone, of fresh tomatoes with mozzarella and dried oregano or thyme, of fresh tomatoes with tuna fillets in olive oil and pickled capers, of fresh tomatoes with lettuce and/or radicchio (Chioggia type preferably) and chipped carrots and stuffed corn or soya bean sprouts, of fresh tomatoes and hard boiled eggs and emmenthal cut in little pieces (or better, little pieces of toma, a typical cheese from Piedmont), and so on so on so on, ALL seasoned with salt, extra-virgin olive oil, balsamic vinegar and a little sprinkle of black pepper. Yummmm. And yes, with some green olives (in brine) added you could reach THE PERFECTION.

        Well, tomatoes are good with EVERY.THING.
        Indeed, indeed, indeed 🙂
        Have you got tomatoes in your garden?

        • The Wonderful World of Tomatoes beckons! “Toma Tomatoes” and emmenthal (we had to look that one up on Wikipedia) sounds delicious. We planted six types of tomatoes in the garden last weekend along with some tomatillos so now it’s just a matter of waiting for the warm spring days to turn into hot summer ones that magically make tomatoes jump into salads, soups and onto plates to bathe in salt, oil, vinegar and pepper. Yum!

  2. I heard tell of someone who used to chuck their food waste out of the window. Unfortunately, beneath the window there was only concrete, so it didn’t look or smell too good after a while. Leeks and potatoes were made to live together in soup.

  3. This recipe makes me want to try leeks! I don’t know why I haven’t gotten around to tasting them yet…

  4. The soup is a favourite of mine. However, being in The Mediterranean, I use olive oil. I prefer my potatoes with the jackets on as that is where the nutrients are.


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