Junior year of college, there was a period of about three months where I ate Safeway’s Enlightenment brand Potato Leek soup every single day. In highsight, that’s disgusting. The soups come in these little cardboard cups full of salty powder, and all you had to do was add boiling water and wait five minutes. It got to the point where I was eating so much of this stuff that I ended up getting in touch with Safeway’s corporate headquarters and had a case of Potato Leek soups shipped to me. The only reason I stopped eating them was because my one-cup water heater from 1982 crapped out from overuse.
So you can imagine how I felt when I saw this post on The Kitchn. I never imagined I could make REAL potato leek soup! And that it would be easy!

So, okay. The recipe on The Kitchn….just didn’t do it for me. Maybe I’ve had my potato leek palate destroyed by instant powdered soup, but when I first tasted the soup after following their instructions, I was…okay, I’ll say it…I was appalled. So watery! So bland!
Luckily I had a few tricks up my sleeve, and I ended up making something totes delish and, if I do say so myself, far better than the Safeway shizz I used to eat.
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