"Je vis de bonne soupe et non de beau langage (It's good soup, not fine words that keeps me alive)." -- Moliere
Today is a soup day. My fridge is so odd right now; there are pans of leftover stuffing but no eggs. I have three cartons of cream but only a trace of milk. There's an immense block of blue cheese but absolutely not a crumb of bread. And the last thing I want to do is go to the market or make a big production. I'm still in denial of the coming entertaining season and this weekend's soiree.
So soup it is. I know I have one leek left over from the creamed corn and a bag of potatoes (I bought them twice). I can throw in a little chicken for protein and call it a meal that will hush the children/hounds baying at the fridge.
- 3 chicken breasts
- 1 leek, sliced through the light green parts
- 2 cloves garlic, chopped
- chunk o' butter
- 1 T. chopped thyme
- 2 boxes Kitchen Basics stock (or 3 cups)
- 4-5 smallish potatoes, peeled and cut into chunks
- 1 pint cream
Cook your chicken breasts in the oven or under the boiler until they are just cooked through, chop into chunks, and set aside. In a heavy pot, melt a healthy hunk of butter, and saute leeks until they are just getting soft and transluscent, add garlic and thyme, and swish about. Add stock and throw in potatoes, bringing to a boil. When potatoes are fork-tender, turn off heat. Using a hand-held immersion blender, attack the potato chunks, leaving a few to survive. Add the cream, and blend again until the soup is combined and creamy. Throw chopped chicken in the pot, add some salt and pepper to taste, turn the heat back on to medium, and simmer for about half hour more. Sing the Mock Turtle's Song and hunker down.