There aren’t many things I associate with Wales other than Llanfairpwllgwyngyllgogerychwyrndrobwllllantysiliogogogoch, Anthony Hopkins, and potato leek soup. Potato leek soup is comprised of potatoes, leeks, broth, cream, salt, pepper, and a few various spices. This hearty soup is simple to make. Pair with a “nice ChiANTi.”
- 1 pound leeks, white part only, cleaned and chopped into small pices
- 3 tablespoons butter
- 4 Yukon gold potatoes, peeled and diced
- 1 quart chicken broth (or vegetable broth)
- 1 cup heavy cream
- ¼ cup pancetta, browned and crumbled for garnish
- olive oil for drizzling
- salt and pepper to taste
- Melt butter over medium heat in a small saucepan. Add the leeks and a dash of salt and cook for 5 minutes. Decrease heat to medium-low and cook until the leeks are soft, about 20 minutes, stirring occasionally.
- Add the potatoes and the broth. Increase heat to medium-high, and bring to a boil.
- Reduce the heat to low, cover, and simmer until the potatoes are soft, about 40 minutes.
- Turn off the heat and puree the mixture until smooth. Stir in the heavy cream. Add salt and pepper to taste. Drizzle with olive oil and sprinkle pancetta on top. Serve immediately, or chill and serve cold.
Movie Night suggestion: The Silence of the Lambs (1991). A bit of a stretch to get to Silence of the Lambs from potato soup, but we haven’t cooked up any fava beans or human flesh in a while, and I dislike the taste of lamb.
A young FBI cadet (Jodie Foster) must confide in an incarcerated and manipulative cannibal (Anthony Hopkins) to receive his help on catching a serial killer. Before this film, only two other horror films were ever so much as nominated for a Best Picture (The Exorcist and Jaws). The Silence of the Lambs remains the only horror film to win an Oscar for Best Picture. Lastly, did you know that a popular cooking magazine can be seen in Hannibal’s temporary cell? Bon appetit!