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
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?