Bad Wife, Bad, Bad Wife

I love potatoes. I don't think I've ever met a potato dish that didn't call out to me. Add in any sort of dairy and I'm in heaven. I grew up adoring potato soup. And the week I had my tonsils removed, all I ate was mashed potatoes. Ok, there's probably some sort of therapy issue there. Oh well.

Somehow I married a man that doesn't like potatoes. And yes, Scotch-Irish boy that doesn't love potatoes, what's up with that! One night about 2 years ago he tried some garlic baby baked potatoes after the house reeked of garlic and he really liked them. He's tried a number of different potato conconctions and finding they aren't all poison. Yea for me!

Leeks are another thing he hates. Potato Leek soup is one of my favorites, but as soon as he smells the leeks cooking, he starts turning up his nose. Yesterday I decided I wanted some potato leek soup, and I had a lovely leek in the fridge. For some reason I got it in my head to add some garlic. Do you sense a theme? I finished the soup and had it on the counter. He walked into the house after being outside with the kids and announced something smelled good. He tried the soup and said it was yummy. I then told him what it was. He hates when I do that. I offered him some for his lunch and he declined. But I am going to work on him. Although I'm not sure why, that would mean I would have to share!


Potato Leek Soup

1 large or 2 small leeks, about 1 pound
2 or 3 cloves crushed garlic (Highly recommend the frozen version from Trader Joes!)
2  tablespoons butter
1/2 cup dry white wine
4 cups chicken stock
1 to 1 1/4 pounds russet potatoes, peeled and diced
salt and pepper to taste
1/2 to 3/4 cup creme fraiche or heavy cream

Using a sharp knife, halve the white part of the leek lengthwise then slice thinly crosswise making half circles. Rinse well under cold running water to rid the leek of any sand and set aside. I find it easier to rinse after cutting, but you can do it before, whichever is simpler for you.


In a large soup pot over medium heat, melt the butter. Add the chopped leeks and garlic, cooking until wilted, about 5 minutes. Add the wine and bring to a boil. Add the chicken stock and potatoes and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes, or until the potatoes are falling apart and the soup is very flavorful. Add salt and pepper to taste.

Puree soup with an immersion blender or in batches in a blender or food processor. Add in cream. Taste and season as needed.


I had this with some lovely Parmesan Garlic Beer Bread. Perfect lunch dish when you want your co-workers to leave you alone!