Leek and Potato Soup

I think Potato Soup always tastes better than it looks.  Case in point:

The potatoes get all shy and flee to the bottom of the pot, while the parsley puts on a slinky show with the butter. 

But this potato soup was amazing in its simplicity and had a slightly more sophisticated taste.

Leek and Potato Soup

2 Leeks, trimmed of the dark green tops and root tips

5-6 medium potatoes, peeled and diced

4 cups of water

2 tbs. butter

4 chicken bouillon cubes

1 clove of garlic, chopped

1 can of evaporated milk

1 tbs. dried parsley

Now, leeks are a little fussy.  I think that since they look like the upperclassmen version of the green onion, they think they have the right to boss everyone around and be difficult to handle. 

But we can do it.

Slice the leeks in half, lengthwise.  Then slice them crosswise into little half moon shapes.  Fill the sink with a little water, place the leeks in a colander in the sink and let them soak so that the sandy dirt will fall to the bottom of the sink (so Rachel Ray).

Heat the butter in a soup pot over medium heat.  Add the leeks and the garlic.  Let them cook until they get all soft and lazy.  Then add the chopped potatoes, water, and bouillon cubes.  Crank up the heat and bring it to a boil.  Boil until the potatoes are soft, maybe 12 minutes. 

Once the potatoes are soft, turn down the heat to medium low and add the evaporated milk and parsley.  Add salt and pepper to taste.  Serve.

It is so good.

I served it with homemade chicken salad and crackers.

Oh, and when you make chicken salad, add a couple of tablespoons of capers to the usual mix. 

But, don't tell me you did.

Because I might show up at your house and lick the bowl in front of your family. 

And that would be weird for all of us.