CreamyGoodness
Well-Known Member
This one is pretty simple but is a big hit at my house. The baby got his first taste yesterday, and wanted more even though it was a little too spicy for him (he stuck out his tongue and panted).
3 leeks washed, chopped or slivered
4 large russet potatoes, peeled and cubed
4 cloves garlic minced
1 quart chicken broth (homemade or canned)
1/2 teaspoon cayenne (more or less to taste)
1 cup whole or 2% milk
1 TBL sour cream
1 TBL Butter
kosher salt and black pepper to taste
Super easy, just sweat your vegetable matter down in the butter, season with your cayenne, salt and pepper and then add your broth and simmer. After your potatoes begin falling apart help them along with a potato masher and add your milk and sour cream. Simmer longer to desired consistency, adjusting seasoning. Goes particularly well with a grilled cheese made with Neapolitan white bread, heirloom tomato slices and an alpine cheese such as Alpha Tomen. Pairs beautifully with "beer".
3 leeks washed, chopped or slivered
4 large russet potatoes, peeled and cubed
4 cloves garlic minced
1 quart chicken broth (homemade or canned)
1/2 teaspoon cayenne (more or less to taste)
1 cup whole or 2% milk
1 TBL sour cream
1 TBL Butter
kosher salt and black pepper to taste
Super easy, just sweat your vegetable matter down in the butter, season with your cayenne, salt and pepper and then add your broth and simmer. After your potatoes begin falling apart help them along with a potato masher and add your milk and sour cream. Simmer longer to desired consistency, adjusting seasoning. Goes particularly well with a grilled cheese made with Neapolitan white bread, heirloom tomato slices and an alpine cheese such as Alpha Tomen. Pairs beautifully with "beer".