Remember the commercial – “Wednesday is Prince Spaghettis Day.” Well, Anthony, we are making it soup day. With today’s rain and fresh ingredients still in the garden, here is a quick and simple soup to keep you toasty and help with any of those seasonal colds.
Potato Soup
6 medium-sized potatoes, peeled and cubed
1 leek, chopped
1 medium size onion, chopped
1 tablespoon of olive oil
2 cups of water
4 cups of vegetable stock (I used Minors chicken stock)
Two 8 oz. cans of corn or you could use fresh corn (equals two cups)
One cup milk
Salt
Cayenne or ancho pepper (Prefer ancho)
Italian Parsley or cilantro
Warm the pot, add the olive oil and sauté the leeks and onions with salt until tender.
Pour in the water, stock, and potatoes. Simmer until soft.
Puree the soup until smooth.
Add milk, corn, and pepper.
Simmer for five minutes on a low heat. Do not scald soup.
Garnish each serving with a pinch of chopped parsley or cilantro.
If you like more of a kick, you can step it up a notch with another pinch of ancho or cayenne pepper.
Serve with crostini or fresh bread and a nice salad.
To get you into the soup mode, the inspirational gardening thought of the day is by Abraham Maslow. “A first-rate soup is more creative than a second-rate painting.”
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