How to make potato, leek and bacon soup
Nov. 12th, 2015 08:14 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
Realize I have a leek in the fridge. Try to remember why I bought it. Rinse and chop up the whites. Toss in a pot with some butter. Add a diced onion. Add the last two carrots, two and a half russet potatoes (half because one has a bad spot), and some celery from the freezer, leftover from the Thanksgiving stuffing. (Put the leek greens and the rest of the celery back in the freezer for soup stock.) Realize the onion is scorching on the bottom. Add frozen chicken stock with great haste.
Find some wilted green onion. Strip off the soggy bits and add the rest. Add some white wine, because we bought boxed wine just for this sort of thing. Add black pepper. Add about a quarter cup of red lentils, which will disappear while thickening soup and adding a bit more protein. Rummage through the fridge some more, add bacon salt and a spoonful of the bacon marmalade/spread brought back from vacation, which I think it better as an ingredient than on its own.
Turn down the heat a bit more and walk away for half an hour. Come back, decide not to use the immersion blender, but smash up the chunks of potato with a potato masher. Find some sour cream in the fridge. Realize it's been mixed up with mustard and worchestershire sauce to make dip. Add it anyhow.
Serve topped with a bit more sour cream (from a single-serving container left over from Swiss Chalet take-out), the last bit of green onion, leftover bacon from pancake night, and crunched-up roasted garlic potato chips.
Sooooooup. It will be even better tomorrow.
Find some wilted green onion. Strip off the soggy bits and add the rest. Add some white wine, because we bought boxed wine just for this sort of thing. Add black pepper. Add about a quarter cup of red lentils, which will disappear while thickening soup and adding a bit more protein. Rummage through the fridge some more, add bacon salt and a spoonful of the bacon marmalade/spread brought back from vacation, which I think it better as an ingredient than on its own.
Turn down the heat a bit more and walk away for half an hour. Come back, decide not to use the immersion blender, but smash up the chunks of potato with a potato masher. Find some sour cream in the fridge. Realize it's been mixed up with mustard and worchestershire sauce to make dip. Add it anyhow.
Serve topped with a bit more sour cream (from a single-serving container left over from Swiss Chalet take-out), the last bit of green onion, leftover bacon from pancake night, and crunched-up roasted garlic potato chips.
Sooooooup. It will be even better tomorrow.