Hmm. Let’s see. Am I going to write today, considering I linked up with one October writing challenge called Write 31 Days, and another called 31 Days of Five Minute Free Writing Prompts: 2018 Edition?
Nope.[note]My writing challenge is about why I’m not writing. I’m allowed. Neener neener.[/note]
I’m not writing today, and I’ll tell you why. I’m too busy making soup. See? Perfectly reasonable reason to not write. Tasty, tasty, warm, lovely soup.
I was going to make the Internet-Famous 44 Clove Soup, but then thought nah. I’ll stick with something I already know how to make. I’ll come for you someday, intriguing garlic soup, but today is not that day.
I make potato leek soup in a big batch in order to freeze it. If you want to eat it right off, don’t put it in the fridge.[note]Duh.[/note] You’ll need to use an immersion blender or something, instead of pouring boiling hot soup into a blender. Obviously. I mean, you wouldn’t actually do that, right? Pour boiling hot soup into a blender? Please don’t do that. I like you, and don’t want you to be horrifically scarred.
Potato Leek Soup
3 T butter
4 leeks, roughly chopped (just the white and light green parts)
1 1/2 tsp minced garlic (From a jar. Because I’m fancy like that.)
2 # Yukon Gold potatoes, chopped into 1/2-inch pieces (Peel or don’t peel. Up to you. I don’t, but I’m a casual cook.)
7 C chicken broth
2 bay leaves
1/4 tsp dried thyme
1 C heavy cream or half-and-half (whatever’s easy and handy)
Melt the butter in a big ole soup pot. Add leeks and garlic, and cook until they’re tender (about 10 minutes).
Add potatoes, stock, bay leaves, thyme, and bring to a gentle boil. Cover and simmer over low for 15 minutes, or until the potatoes are tender. You want them to be mashable.
Fish out the bay leaves. Allow to cool, then put it in the fridge until it’s cold.
Add the heavy cream or half-and-half. Run it through a blender in batches, or mash it up well with a potato masher. If it’s too thick, add water or stock to thin it out. Bag and freeze in the portions you’d like. After thawing, salt and pepper to taste.[note]Do I really have to say that? Writing recipes is weird.[/note]
I’ll spare you a food photo. I don’t know how people on Instagram manage it. Anytime I try to take a photo of food, it looks utterly nauseating.
So here is a happy doggo, instead.
TLDR: No writing today. Only soup.