Mmmm, maybe it’s because it’s supper time…. but my tummy is growling already. GAWSH this soup was easy to make and delicious.
Anyhow, I love me some garlic, can you tell? This recipes yields four servings, but I break out the big guns with 8-10 cloves of garlic.
I seriously don’t think I’ve ever had a recipe and thought, there’s too much garlic in this!
Note, to peel them, I just bang each clove with the side of the knife. Loosens up the skins, comes right off.
Then, I like to push those babies through the garlic press.
So I’m sautéing some garlic and chopped bacon (Leftover. I like bacon now. Who knew?) – cooked or uncooked is fine. It’s working it’s magic in a few tablespoonfuls of olive oil or butter…. sweat it out…
Then I splurged and bought real herbs! Real, not pretend, grown in soil, and alive! Not dried and frozen.
Thyme and garlic chives. Really makes a difference.
Here’s the leek-wash them well to remove the fine grit. Second cousin twice removed and one step added to the onion. It’s HUGE.
There’s a lot of waste also. Sad. Throw the green top into the compost bin, and just use this section.
Slice it lengthwise…
Then dice it up.
Add it to the bacon and garlic, and let it cook about 5 minutes, until wilted.
Now we add 5 cups of juice.
I mean broth, chicken stock. The good stuff.
Once I made it from scratch.
That took a long time.
Worth it, but A. Lot. Of Time.
Now, 2-3 russets. My mom likes red potatoes. I like both. This time I did russets. Skins on.
That awesome Alton Brown did a whole scientific thing on why russets are better because they have more starch, again, I like both.
Up. To. You.
But leave the skins on for nutrition.
Then you bring to a boil, reduce heat, and cook for 30 minutes, until the taters are tender.
That’s right, tender taters.
Then, you’re going to take half the soup out, and blend it! BLEND IT!! In a blender!! Instant thick chowder.
By this time I ran out of daylight, so I took the finished picture the following day.
So, after blending, return it all back to the pot. Add 1/2 cup of cream and stir.
If it’s too thick, add 1 cup water.
That’s it! Serve with a dollop of sour cream and some spinach.
I also have to tell y’all about this HILARIOUS video I made. Back in June, Megan from Country Cleaver and I decided we were going to make this #TOTALLYAWESOME video about all the hilarious *stuff* (insert choice expletive here) that bloggers everywhere say. Anyone who likes to cook or take photos will think it’s hilarious. Anyone else will think “Wow, Katie, you’ve got too much time on your hands.”
But, you’ll laugh nonetheless.
You’re laughing, huh? I can tell already.
Wait, are you laughing at me? Or with me?
***Agghh… P.T.S.D. from pooting in the middle of class in 5th grade!**
Ok, maybe just keep your comments to yourself then, but I’ll post it here, it’s going to be VIRAL I tell you, VIRAL!!! *Yes, all 68 views.*
Megan will be sending me her video shortly, and we’ll have a terrific montage.
Ok… shhh… it’s starting. Pass the popcorn.
Ok, wipe the tears, I know, I know, it’s the funniest thing you’ve seen in a long time.
Go make your Potato Leek Chowda now.
~Peace, Love, and Chowda Y’all
Potato Leek Chowder
Yield: serves 4
Total Time: 1 hour
2 tablespoons olive oil
8-10 garlic cloves
2-3 pieces of bacon, chopped (cooked or uncooked)
1 leek, halved and sliced
2-3 russet potatoes
5 cups chicken broth
1/2 cup heavy cream
1 cup water (optional)
sour cream, garnish
spinach leaves, garnish
Begin by heating olive oil in a heavy cast iron pot over medium heat. Add garlic and bacon and sautee for 3 minutes. Add leeks and sautee about 5 minutes, or until wilted. Next, add in diced potatoes and chicken stock. Bring to a light boil, then reduce heat and simmer for 30-40 minutes, or until potatoes are tender. Once tender, remove half the ingredients from the pot, and blend in a blender until mostly smooth. Return mixture to pot, and stir to mix. Then slowly add 1/2 cup cream. If chowder is too thick, add one more cup water to thin to desired consistency. Serve with fresh spinach leaves and a dollop of sour cream.