comfort food

Last week I was really afraid of something so I stopped what I was doing and made potato leek soup to stop thinking about it. Afterward I was still afraid, but I had soup to eat for lunch at work all week instead of a crummy ordered-in sandwich and it felt good to be doing something productive with that nervous energy, to be directing it someplace besides inward onto my own organs. I remember that once right after college when I was looking for a job and beating myself up every day for not having a successful career at the age of 22, I read a quote that said, “No matter what happens, we can always bake a cake.” I love that. Control what you can control. Take care of what’s in front of you. Sweat your onions before you add your stock. Etc.

And with that, I give you: Potato Leek Soup for the Acutely Anxious

This recipe is almost absurdly simple and there are definitely fancier ones out there, but as somebody who has made a lot of truly disgusting soups in her day I find it is best to exercise a certain amount of minimalism in endeavors such as this one.

4 slices thick cut bacon, chopped
2 tablespoons butter
1 big onion or 2 small ones, peeled and chopped
2 leeks, rinsed and chopped
4 good sized potatoes, peeled and chopped
6 cups chicken stock
A good sized hunk of parmesan rind (if you’ve got one)
1 cup milk or cream
salt & pepper to taste
sour cream and shredded cheddar, for garnish (optional)

Cook your bacon in your biggest stockpot or dutch oven and set aside. Add butter to the bacon fat and saute onions and leeks with some salt and pepper until they’re all melty and good, about ten minutes. Deglaze your pan with a glug of chicken stock and a wooden spoon, then add potatoes and the rest of the chicken stock, plus the parm if you’ve got it. Bring to a boil, then cover and simmer on medium heat anywhere from half an hour to 45 minutes (I had homework, so I just left it until I was done and no disasters occurred). Fish out the parm rind and puree soup in two batches in a food processor or blender until smooth, then return to pot and add milk, plus salt and pepper as needed. Garnish with bacon, sour cream, and cheddar.