Discernible Pieces of Potato

 "It's not hot outside". 

When winter arrives (early this year), it's time to bring out the boots, scarves, hats and wool coats; to clean out the fireplace and have the plumber check the heating system; to put the draft stoppers in front of the doors and to start thinking about making soups and stews.

Oxtail soup, French pistou soup made with winter vegetables, borscht with cabbage and beef,  Fish soup, barley and vegetable soup, chicken soup, onion soup, mushroom soup, pinto bean soup.    Chicken and seafood gumbo, menudo, posole, chili, chicken and noodles, bouillibase, clam chowder, Cameroonian pepper soup, Hungarian goulash and Irish stew.

I like to make hearty soups or stews, serving them with a salad and rustic bread with butter.  The emphasis here is on hearty.   I made a family favorite the other day, potato soup.   Nicolas, of course was, and is still working on the kitchen.   I always try to provide some sort of lunch for him because 1)  I like him, 2) I like to feed people, 3) I want him to have the strength to finish the kitchen.   Anyway, I served him the potato soup with bread and butter.

He was so pleased that he finished 2 bowls.   His comment was that there were "discernible  pieces of potato" in the soup and that he had never had potato soup that wasn't blended.   Well, although I was aware that many people blend their potato soup, I have always served it with the potato in coarse pieces.

See Sheba at the French door. 

A closer look

ROSE'S POTATO SOUP

2 tbsp of butter
4 large leeks, white part only
1/2 lb of smoked ham, cubed
1 1/2 lb potatoes cut in coarse cubes
1/2 tsp marjoram
Water
Salt 
Pepper
Milk


Thinly slice the leeks and slowly saute them in the butter until soft.  Add the ham cubes and cook, stirring for 2 minutes.  Add the potato cubes and continue to cook for 3 minutes.   Add water to cover, marjoram,   salt and pepper to taste.   Bring the mixture to a boil, reduce heat and simmer until potatoes are cooked.  


Remove from heat, add milk to taste and serve.


Suggestion:   Buy some French, Irish or Danish butter, slather it on artisan bread and take a big bite!