Potato Tomato Soup

February 3, 2010

It’s just fun to say, isn’t it?  And it was the perfect, easy thing on a chilly night when I didn’t want to to go the store.  I scrounged up a pile of ingredients from the fridge and pantry and put them together into this soup.  Leeks were leftover from another dinner but onions would’ve worked just fine.  The prosciutto was a lucky find too.  You could substitute ham or bacon or just leave it out altogether for a meat-free version.  The cream was a nice addition but you can easily cut fat and calories by leaving it out too.

  • Potatoes, about 6
  • Leeks, 2 or 3
  • Garlic, 3 or 4 cloves
  • Prosciutto, 3 ounces
  • Diced Tomatoes, 1 large can
  • Thyme, a few sprigs or equivalent dry
  • Butter, about half a stick
  • Chicken or Vegetable Stock
  • Cream, about a cup
  • Salt/Pepper

Slice the leeks, chop the garlic and dice the prosciutto.  In a large stockpot, melt the butter over medium to medium-high heat until it gets nice and bubbly.  Add the leeks, garlic and prosciutto and cook for five to ten minutes, stirring occasionally, until it starts to get nice and brown.Meanwhile, scrub the potatoes and dice them into 1/2 inch chunks.  You could peel them but I never, ever peel potatoes.Add the potatoes and tomatoes to the pot.Add the thyme sprigs and just enough broth the barely cover everything.  Simmer for about 30 minutes, until the potatoes are tender.Remove the thyme bones.  I find this a lot easier than trying to mince thyme or strip the tiny thyme leaves off the stem.Puree a couple of cups and add it back to the pot.  When I ladled it out to puree, I tried to avoid the prosciutto and puree just the vegetables and a bit of broth.Stir in the cream and heat for just a few more minutes.  Season with salt and pepper to taste.Garnish with a thyme sprig if you like.  A grilled cheese… cheddar on Italian bread… was the perfect accompaniment.

What are your favorite recipes that come from using what you have on hand?  What ingredients are you most  likely to keep in stock?

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{ 8 comments… read them below or add one }

1 Rochelle (Acquired Taste) February 3, 2010 at 12:02 pm

Yum! I love soup and tomatoes and potatoes and leeks OMG this would be heavenly in my book!

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2 Memoria February 3, 2010 at 1:13 pm

It looks so easy and quick!! The bread sitting next to the soup looks tasty, too. Yum!

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3 Emerging Domesticity February 3, 2010 at 11:56 pm

One day, I will be able to look in the fridge and “invent” a dinner… you make it look so easy! Looks {and I bet it smells} de’lish! Thanks for posting!
~Emerging Domesticity

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4 erika February 8, 2010 at 11:28 am

what a lovely winter warmer!!!

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5 Emerging Domesticity February 8, 2010 at 5:04 pm

I noticed your “Tweet” about Gumbo .. please post a Gumbo recipe!!!

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6 Karen Bove February 9, 2010 at 9:35 am

It’s already on the blog. As the post mentions, I live in a house of seafood-haters so this is a chicken and sausage version. It’s easy enough to take the basic recipe and use whatever combination of meat or seafood you like.

http://ourlifeinthekitchen.com/?p=97

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7 Thunja February 11, 2010 at 4:58 am

have we lost you?

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8 Karen Bove February 11, 2010 at 9:36 am

No, I’m finally back. It’s been a long week with a couple of family emergencies. All’s well now and I’m working to catch up. Thanks for asking!

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