Thought I disappeared again, huh? Nope, my last entry was just poorly timed. I went on leave soon after my last exciting post, making a trip with the wife and the seven month old back to New Hampshire. Yup, that’s a ten hour straight flight from Honolulu to New York City with a baby. My own parents, hailing from the Midwest, drove out to New Hampshire as well, so baby Jack got to meet both sets of grandparents.
So, I know you’ve read and re-read my last post in anticipation of what’s to come. You got your knife and cutting board and emptied out your footlocker to make a little barracks pantry and filled it with all the basic ingredients and your slow cooker is all setup ready to go! You’re ready to create extraordinary culinary creations that will fill your belly and transcend your soul into a higher dimension!
Well, gear down there big shifter, because we’re just starting off with a pot of soup.
Potato leek soup is incredibly simple to make, and it is one of my favorite comfort foods. As it is hard to make an entire meal out of soup, I would recommend serving this with a sandwich, particularly if you have a panini press or George Foreman grill to make a grilled sandwich.
Since this is such a simple recipe, it is easy to add your own variations or ingredients to enhance it. Bacon comes to mind, if you have a toaster oven to cook it or a means of frying bacon in the barracks. Cheese, herbs, or even chicken could be added after pureeing to make a more complete meal. But for now, we’ll stick with the soup and sandwich idea.
Equipment you will need include a knife and cutting board, a peeler if you decide to peel the potatoes, a slow cooker (duh), and a blender.
This recipe makes a pretty large batch, especially just for one person, so feel free to half it.
Oh, the panini I made? Turkey with grilled summer squash and portobella with Boursin cheese on sour dough. I bought a panini press just for this soup 😉