save my marriage cream of potato and leek

Name: Save My Marriage Cream of Potato and Leek
Prep time: 10 min
Cook time: 1 h 30 min
Yield: 10
Cuisine: Irish
Ingredients: 2 tablespoon(s) olive oil, extra virgin; 2 medium (or 1 large) leeks, chopped roughly (both dark green and lighter parts,); 4 clove(s) garlic, sliced; 2 medium apples, red delicious cubed (do not remove peel!)); 5 medium russet potatoes, cubed (do not peel off skin!); 1 large green bell pepper, seeds removed and chopped roughly; 4 cup(s) chicken broth, low salt; 1/2 cup(s) dry sherry cooking wine; 1 1/2 cup(s) cream or half-and half; 2 tablespoon(s) marjoram, dried (or twice that amount fresh and minced.); 1/2 to 3/4 tablespoon(s) chilli powder (adjust to taste); - salt and pepper to taste

(1 RATING)

72 Pinches 4 Photos

Maggie May Schill

Jacksonville, FL

Updated on Jan 9, 2013

Why do I call it "save my marriage" cream of potato and leek you ask? Simply because whenever the husband is in a bad mood, I make this soup and he becomes quite docile for days, thus sparing my patience, his life, and consequently out marriage. You'll see in the recipe below that I use apples,I have to ask people just to trust me on this one. It adds some sweetness, and a flavor that can't be mimicked any other way. It is a pureed soup, the skins will disappear. I keep them for vitamins.

Rate

prep time 10 Min

cook time 1 Hr 30 Min

method Stove Top

yield 10 serving(s)

Ingredients

2 tablespoons olive oil, extra virgin
2 medium (or 1 large) leeks, chopped roughly (both dark green and lighter parts,)
4 cloves garlic, sliced
2 medium apples, red delicious cubed (do not remove peel!))
5 medium russet potatoes, cubed (do not peel off skin!)
1 large green bell pepper, seeds removed and chopped roughly
4 cups chicken broth, low salt
1/2 cup dry sherry cooking wine
1 1/2 cups cream or half-and half
2 tablespoons marjoram, dried (or twice that amount fresh and minced.)
1/2 to 3/4 tablespoons chilli powder (adjust to taste)
- salt and pepper to taste

How To Make save my marriage cream of potato and leek

Step 1

In a large dutch oven or soup pot bring oil up to temperature over medium to medium-low heat.

Step 2

Once oil is up to temperature, add leeks and garlic to pot. Cook them until the garlic is sweating and the leeks begin to caramilze slightly. (I can not stress the word slightly enough! Do not brown the leeks.)
Step 3

Add sherry to the pot and deglaze the pan for about two minutes. (If the sherry is evaporating rapidly you have your heat too high, adjust heat and continue cooking. Sherry should pop, hiss and bubble as you deglaze, not float off in the air and get you drunk on it.)
Step 4

Add the bell pepper to the pot and cook covered for an additional 4-5 minutes.
Step 5

Uncover and add stock to the pot. Add potatoes and apple to the pot as well and bring pot up to a boil. Boil until potatoes and apples are fork tender.
Step 6

Reduce down from boil(take it off the heat), and add marjoram and chilli powder to the pot, stir.
Step 7

With an immersion blender, blend contents smooth. Add cream slowly to the pot as the soup begins to smooth out. This will make the soup nice and silky this way.
Step 8

Salt and pepper to taste. Sever hot. It can store for up to 4 days in the refrigerator. Reheats well.
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