I wasn't a soup-lover until a few years ago. They say your tastes are constantly changing as you age, so I guess I hit the soup phase in my life around 25. (Hubby's still waiting for me to hit the bell pepper phase. I think I skipped that.) But I'm not a minestrone or chicken noodle girl. I like soups that will fill me up and warm my soul. Something that feels like a meal but isn't so complicated that I'm too tired to eat it after its made. Also, being the bargain shopper/frugal/plain ol' cheap person I am, saffron broth soups are out, potato/chicken broth/other staple soups are in. And if it suggests the use of an immersion blender, you know I'm trying it.
With my requirement that soups not be too complicated or fancy-ingredient-filled but still be not-so-run-of-the-mill, it's not always easy to find something new to try. When I came across this Baked Potato Soup recipe on smittenkitchen.com, I was more than ready to give it a try.
I think this is the first time I've cooked with leeks. I realized that the Food Network chefs weren't lying. There's a lot of dirt in between those layers!! So I sliced my leeks and let them sit in a colander sitting in a bowl of cold water to let the dirt rinse off. Just before starting to melt the butter, I gave the leeks a shimmy-shake (sorry. shameless Rach line) and let them drain til I was ready to saute' them.
|I circled the garlic bulb for ya|
|I think I left about 1/2 of the potato pieces whole, the rest got blended.|