potato leek soup

In its simple and earthy form, I had this soup for the first time when my fellow resident and room-mate at the International House made it for our dinner one night. I loved it right away and still love it, although over the years, I have added some of my personal touches to this very hearty and basic recipe.

I like the simplicity - just three basic ingredients, plus some flavoring - brings about a comforting and filling meal, especially on cold winter nights.

As it is easy to throw together, I like to make a small batch fresh - the cheese doesn't do well on refrigerating and reheating. I've tried with and without sharp aged cheddar, and with other cheeses, but, prefer the strong flavor cheddar imparts.

Ingredients
1-2 medium potato, peeled
1 leek
a small hunk of cheddar, grated (limit the amount to taste)
1 Tbsp madras curry powder
1 Tbsp Tabasco® sauce
1 Tbsp black pepper powder
salt to taste
1 Tbsp hazelnut oil (or canola oil)



Preparation

remove about an inch from root end, and clean the leeks - there is usually a bit of dirt hiding between the layers; then chop finely

heat oil in pressure cooker, sauté the chopped leeks, reserve some for garnish, and pressure cook the potatoes and rest of the leeks with a bit of salt till mushy

mash the pressure cooked potatoes and leeks, stir in the spices and grated cheese and simmer on medium low heat till well-combined

Garnish with reserved sautéed leeks and grated cheddar.

Serve warm with home-made cornbread muffins, or garlic bread, or favorite dinner rolls.