J is a chef, and I can’t cook to save my life. It was a fun combination for a while (I eat like a queen!) but over time the one-sidedness has gotten pretty old. So, J is teaching me to cook some basics and you, lucky reader, get to learn too. We started with something that’s easy and delicious; leek and potato soup!
1 large onion
4-5 cloves of garlic
2-3 large potatoes
Salt & pepper
Start by prepping your vegetables. Finely chop the onion, garlic cloves and leeks. Cut the potatoes into cubes and set aside in a bowl of water.
Heat a large pot on medium setting with a small amount of cooking oil. Once it is heated pour in the onions and cook until they are soft. Do not brown the onions! You want them to stay white/clear. Putting a glass lid on the pot helps cook the onions through but without burning them.
When your onions are cooked add the garlic and leeks and continue heating, stirring regularly.
Once the veggies are all warmed through add 5 cups of water with vegetable stock (we used a powdered kind, if you use a liquid stock balance it with water to equal 5 cups) and throw in the potatoes. Let simmer until the potatoes are cooked through. Add salt and pepper to taste, then blend with a hand blender until smooth and you’re done! So easy and soooo good!