Recipe here, followed to the T: http://pinchmysalt.com/2008/03/19/a-hearty-potato-leek-soup-recipe-for-the-last-days-of-winter/
The only part that wasn't explained well was cutting the leek. How? You cut off 1/4 inch from the bottom stub, and cut off all the dark green part (about 1/2 inch into the light green part of the leek). You only use the white & light green parts, since that's the tender part of it. Chop lengthwise and then chop it up into finer portions. Wash thoroughly using a colander.
I made one change, and that was to add in some white truffle oil that I've been wanting to use. It makes the soup taste different--even more delicious!
What pairs well with a hearty soup? Hearty food!! So I decided to complete the dinner with some simple Bacon Wrapped Shrimp & Garlic Bread:
Bacon Wrapped Shrimp: wrap uncooked bacon around peeled, raw shrimp and secure with a toothpick.
Grill on BBQ in medium to medium-high heat for 5-6 minutes. When the bacon is done, the shrimp will be done. (In the below picture the bacon is done but perhaps slightly undercooked for my taste.)
Garlic Bread:
Find the freshest french sweet bread you can find.
Make garlic butter sauce--mix 4 tbsp butter, melted + desirable amount of garlic spread + salt if butter is unsalted + dried oregano or basil
If you want crispier garlic bread:
1. Cut baguette in half horizontally.
2. Spread garlic butter sauce as desired, and add freshly grated parmesan cheese if desired
3. Bake at 350 for 10 minutes or until desired crispiness is reached (this really depends on the size of your bread)
If you want softer garlic bread:
1. Make several vertical cuts, short lengthwise, but leaving the bread still intact at the ends.
2. Spread garlic butter sauce as desired, and add freshly grated parmesan cheese if desired
3. Wrap completely in aluminum foil
4. Bake at 350 for 15 minutes or until desired doneness is reached
Serve together and it makes for a surprisingly filling and delicious meal.
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