Today I have russets, left from the free 5 pounds I got at Albertson’s when I bought a chuck roast. I don’t even bother to peel the potatoes unless they are sunburned or old. I have nice brown chicken stock – roasted the bones of the two beer can chickens, recovered the jus from the beer can apparatus, and simmered it all with a mirepoix.
2 T. olive oil
3 medium leeks, white and green parts only, thinly sliced (or onions if you prefer)
1 c. (more or less) dry Vermouth (or beer - that's what Didi suggests)
2 t. minced dried garlic
3 pounds potatoes – russets, reds, Yukon golds, your pick – cut in ¼” dice
7 cups chicken stock
1 t. dry rosemary (or 2 t. fresh)
1 t. dry thyme (or 2 t. fresh)
1 t. dry tarragon (or 2 t. fresh)
Salt and pepper to taste
Combine oil and leeks in soup pot, sprinkle with a pinch of salt, and sauté until tender, about 5 minutes. Add the vermouth and the dried garlic and bring to a simmer. Simmer until most of the vermouth has evaporated. Add the diced potatoes, chicken stock, and herbs. Bring to a simmer and cook for about 40 minutes. Add salt and pepper to taste.
You can add a little cream if you like, or use an immersion blender to puree some of the soup. It all depends on what you want for texture.
Didi puts the finishing touch on this soup by making a “crouton” – a piece of toast with melted Gruyere cheese on top.
The soup is simmering on the stove as I type, and it smells wonderful.
