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save my marriage cream of potato and leek

(1 rating)
NakedMaggie avatar
Recipe by
Maggie May Schill
@NakedMaggie
Jacksonville, FL

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.

(1 rating)
yield 10 serving(s)
prep time 10 Min
cook time 1 Hr 30 Min
method Stove Top

Ingredients For save my marriage cream of potato and leek

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

How To Make save my marriage cream of potato and leek

  • 1
    In a large dutch oven or soup pot bring oil up to temperature over medium to medium-low heat.
  • 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.)
  • 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.)
  • 4
    Add the bell pepper to the pot and cook covered for an additional 4-5 minutes.
  • 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.
  • 6
    Reduce down from boil(take it off the heat), and add marjoram and chilli powder to the pot, stir.
  • 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.
  • 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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