Friday, November 6, 2020

Potato Leek Explosion

Since we're obvious not cooking a lot right now, the potatoes, squash, and other fall vegetables from the farm share are patiently waiting to be consumed. I have been trying to figure out how to manage this and decided to see if I could make potato leek soup in an instant pot. Turns out, it is not hard.

I chopped up my 3 large leeks and sautéed them in the pot with butter and oil. I added 2 cloves of garlic and then some flour. Once this was all cooked, I added 2 pints of stock (I had Ducken on hand) plus a cup of water, salt, pepper, and about a pound of potatoes. This was pressure cooked for 7 minutes and then naturally vented for 10 minutes. After that, I put some in my blender (one of the few things I didn't pack up and put away) and tried to blend it. 

Hot liquids always take me by surprise, I guess. That's the only explanation. I was holding down the lid but I guess the pressure from the steam was stronger, and of course it went everywhere. Thick, viscous potato leek soup. I was reminded why I have an immersion blender. I don't exactly know where it is at the moment. It could be in the foyer. Or the guest bedroom. Maybe the living room? My stuff is spread out all over the place; some of it is even at a different house right now. Finding anything that I didn't see in the last 5 minutes is basically impossible. 

Now the "kitchen" in my dining room is cleaned up and the I'm pleased to say the soup was excellent.

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