Of the many bits of wisdom my family has given me, I probably use this one the most. My sister passed on this tip some years back:
"Buy the Knorr yellow packet of Leek recipe mix. Follow the directions on the back for the classic potato leek soup."
This ranks right up there with Nonnie's advice: "Don't leave home without mascara."
The soup tip was good advice, but I still tweaked it. I have a tweaking addiction. The first step is admitting the problem. The second step is blogging about it.
I made this tonight because it doesn't take long -- maybe a half hour. Here's the adapted recipe. It doesn't do much in this oddball 46-degree January weather, but when that mercury drops, it should be your next move to getting warm.
Potato (leek) soup with sausage and kale
1 yellow Knorr packet of Leek recipe mix
4 cups water
4 chicken boullion cubes
1/2 cup chardonnay
2 lbs. potatoes, peeled and cubed
1/2 cup heavy cream, low-fat buttermilk or evaporated milk
3 large leaves kale
1/2 lb. ground sausage, browned and drained
Get yourself a large Dutch oven, and add peeled, cubed potatoes. Top with the Knorr packet, the water, the wine and the boullion cubes. Cover and bring to a boil, then turn down to low, to simmer for 20 minutes.
Brown and drain the sausage. Remove to a paper-towel lined plate to soak up the grease. Add 1 T. of olive oil to the pan, and turn to low. Wash and finely chop the kale. Add to the pan, and stir, wilting the kale and seasoning it with the remainder of the sausage bits.
Once the potatoes are tender, remove the soup from heat. Break out your stick blender/immersion blender* and blend the potato soup. Then add the cream, kale and sausage, and stir.
Top with shredded cheddar and serve. Feel warm and cozy. :)
*If you don't have one of these, you need to get one, stat. Fairly cheap when you consider what all it can do. Soup is just one immersion blender specialty. If you are using a regular blender, please remember to blend in batches and be careful of hot soup splatters!