Hard to believe, but this week (January 8-12, 2024) in Arizona, we have been FREEZING!!! I know, by Montana and North Dakota standards, it’s balmy and warm, but 30 degrees is dead cold for me, and our potato vines and bougainvillea have suffered trauma from the freezing temps. So, it’s been a soup week here. There are a zillion potato soup recipes, but this is my fave — easy, quick, and you can dress it up however you like.

Ingredients

2 1/4 lbs Yukon gold potatoes
3 T. unsalted butter
3 leeks, (about 1 1/4 lbs), cleaned and chopped
2 t. kosher salt, plus more for seasoning
5 garlic cloves, chopped
5 cups chicken brother plus 1/2 more if necessary
1 cup shredded cheddar (but I shred more for the top of the soup)
1 cup heavy cream
sliced fresh chives or green onions for garnish. I also garnish with spicy pepitas, a sprinkle of Aleppo pepper or ancho Chile powder, and a little sour cream, crema, or creme fraiche

“Hashtag” pastry
2 standard store-bought refrigerated pie crust or puff pastry
1 egg lightly beaten
kosher or Maldon salt

Directions:

1. Peel and cut the potatoes into 1 1/2″ chunks
2. In a 4 – 5 qt. saucepan, heat the butter over medium heat. Add the leeks and 1/2 t. of the salt and cook, stirring occasionally, until the leeks soften and some are slightly golden, about 8 minutes. Add the garlic cook, stirring, until slightly softened, about 3 minutes. Add the potatoes, the broth, and the remaining 1 1/2 t. salt. Bring to a boil, reduce the heat to a simmer, cover and cook until the potatoes are tender, about 20 minutes.
3. Uncover the saucepan, and working in batches, transfer the soup to a blender, leaving the lid a little ajar to release steam and blend each batch until smooth, or you can use an immersion blender if you have one. Return the soup to the pot.
4. Add 1 cup shredded cheddar and the cream and stir them until well blended with the soup. Cook over low heat until the cheese smelted and the soup thickens slightly, about 5 minutes. Season to taste with salt (I use Maldon salt here because I like the little bursts of saltiness as I sip the soup). Thin with a little extra broth to your taste. Cover to keep warm.
5. For the “hashtags”. Preheat the oven to 375 degrees. Lay the pie crust flat on ta piece of parchment paper. Using a sharp paring knife or pizza cutter, cut some of the dough into 1/2″ strips.
6. Cut the strips into 3 1/2″ lengths. Weave the strips into hashtag shapes, arrange them on a parchment-lined baking sheet, then brush them with a little egg wash and some salt (again — Maldon for me) and bake until golden brown — about 15 minutes.
7. Ladle the soup into bowls. Garnish with a little scoop of sour cream, some cheddar, sliced chives bro green onions and a sprinkle of Aleppo pepper (my fave) or ancho Chile powder. Eat ’em up!