You know what I just spent 74 minutes doing?  Chiseling ice out of a troublesome spot on our rooftop deck, prompted by a fresh ceiling stain on the floor below.   The endeavor involved a hair dryer, an extension cord, a towel, a broom, a pair of scissors, copious cursing, fingertips teetering on the very edge of frostbite, and a moist wind nipping at my arse three stories above a frozen lake.

So!  Now that you know all about my Friday evening, how about that soup I promised you in the title?

Leek and potato soup with a twist

  • 4-5 fingerling potatoes
  • 1 blue potato
  • 2 purple yams
  • 1 turnip
  • 1 leek
  • 10 cups water
  • 1 can coconut milk
  • something pretty for garnish
  • salt and pepper to taste
  • any other seasonings you feel like (let’s see… I seem to recall some lemon pepper and oregano)
  1. Boil all the vegetables in seasoned water until tender (approximately 20 minutes).
  2. Add coconut milk.
  3. Blend in the food processor, or with one of these magic bunnies.

The end product was rather surprising to me, I must say.  It almost had a licorice-like undertone (purple yams, is that you?), but not to the point where a licorice-hater (moi) would be turned off.

And let me just say, on a final note, that I fully realize that my faint ceiling spot and my soup with fancy tubers are truly ridiculous compared to what’s going on in Haiti as I type.  My heart hurts.



Perhaps I should say that this started out as a butternut squash + leek soup:

  • 1 butternut squash
  • 3 leeks

But then, somehow, these guys joined the show:

  • 2 carrots
  • 1 potato

Why the random amounts?  Because that’s precisely how much of each of those things I had in my kitchen.  I am sure that more or less of any of the above would be just fine.

If you’re playing along at home, you will also need approximately:

  • 4 cups of water
  • 2 cups of vegetable or chicken broth

And then:

  1. Coarsely chop the leeks, carrots and potato.  Add them to the boiling water + broth and cook on low until soft (~7 minutes).
  2. While the vegetables are simmering, poke many a hole in your butternut squash and microwave it for 10-12 minutes.  Once it’s cool, peel it and remove the seeds.
  3. In your blender or food processor, puree the vegetables and broth in batches.  Toward the end, add the butternut squash.
  4. Add salt and pepper to taste.  And while you’re at it, surely you will also want to toss in some crushed sage.  Look, pretty!
  5. Really, you want another step?