I dont have a picture cause its like literally just vaguely greenish beige slop so its not the most photogenic, but this shit is great and easy.
Just like grab a leek and slice it up, then like half a kilo or maybe a bit more of potatoes(1.1-1.3 god blessed american pounds), you can add other shit like a couple stalks of celery if you want cause this is an anything goes kinda soup. Sometimes I use garlic but it usually doesn't provide that much flavor so I guess you'd have to use a ton for it to matter that much.
Fry the leek and whatever else you're using besides the potatoes for a little bit in some oil until you're happy with how fried they are I guess, in with the potatoes and a litre of water(about a quart I think?) plus 2 vegetable stock cubes if you use those, I usually put thyme in as well but theres probably other herbs that work.
Boil until the potatoes are cooked through and just blend it smooth with either a standing blender or an immersion blender. Most recipes call for cream at this point, I've tried it once with a vegan cream and that worked well but its probably not that necessary to have any kind of cream at all at this point frankly. I've seen recipes call for specific more creamy potatoes but Im dumb and dont know shit about different potatoes.
What is necessary IMO though that I dont usually see in recipes for this, is a glug of white vinegar or some other acidic thing to break through the richness of the potatoes and leek, keep it at a simmer and just add a bit at a time and let it fully incorporate while tasting for the desired level of acidity + salt and pepper. Its a total game changer for me cause otherwise the soup is kinda bland and you need some topping to kinda mix it up, but with the vinegar acidity it becomes a soup thats great all on its own. Having some bread or crutons with it is great too for some texture variety.
Yeah, the enthusiast problem is real. They'll call for specialist gadgets that you don't have, use ingredients that will just sit around in your pantry for the next 2 years until you throw them out, assume you constantly cook like they do so just drain that fat and store it in the fridge until you use it tomorrow in another dish. I once tried to make a recipe that called for a teaspoon of mirin, whatever the fuck that is. I mean, a teaspoon, is the recipe really going to miss it?
mirin is a (slightly) sweet lower-alcohol rice wine used mostly in Japanese cooking, but at least it's just a shelf-stable bottle and not something that goes bad right away
That's not the point. The point is that this recipe either expects I have it on hand, or will trot out to Whole Foods to pay $12 for a bottle of it, after which I will never use it again. They do this all the time, this is just one incident I happened to remember.
well then find another recipe that uses it