Leave the blending for another night.
- Yukon potato, 6 medium dice
- Leeks small dice
- Onion, 1/4 minced
- Rosemary, 1 small spring
- Bay leaf
- Stock, 3-4 cups
Sweat the leeks and onion. Once they are soft add the diced potato. Cover with stock. Add the bay leaf and spring of rosemary. For easy clean up the rosemary can be enveloped inside the bay leaf. Tie with butcher’s twine.
Bring to a simmer. Cook until the potatoes are knife tender. Add more liquid if Top with minced parsley or shredded cheddar cheese or, go for broke top with all of these things and bacon lardons.
This soup would pair beautifully with most white wines. Steer clear of any that have been heavily baked. The flavors will not blend. The dish could stand up to lighter red wines as well. If you have a hankering for an up and coming producer in one of Bordeaux’s satellite regions this may be the time. For me, tonight, I enjoyed a glass of Oregon Pinot Gris.