Distance was a friend of mine
Catching breath in a web of lies
I've spent most of my life
Riding waves, playing acrobat
Shadowboxing the other half
Learning how to react
I've spent most of my time
Turning my cheek for the sake of this show
Now that you know, this is my life
I won't be told what's supposed to be right
Catch my breath, won't let them get me down, it's all so so simple now
I have been deliberately ignoring the news. It's all bad, and bad news can be overwhelming when I feel like this. The only presidential candidate I can even bear to think about right now is Dr. Ben Carson. He is so soothing to listen to, even when he says something which causes liberals to go running for their blood pressure medication. Fortunately, I have low blood pressure.
Let's talk about soup. If you follow this blog, you know how I get about soup; I probably spend more time working on soup recipes than I do with okra. There's a reason for that, beyond my simple love of soup: I can usually get soup down my aging gullet, and more importantly, keep it down. I try to stick to textures that won't cause problems, and I have found a delicious keeper with this Creamy Potato Spinach Soup. Unlike a baked potato soup, this is not overly thick or rich. The creaminess comes mostly from the potatoes, which are whirled smooth with an immersion blender before the spinach is added. I did use a small amount of heavy cream, but if you want to leave it out, no harm no foul.
6 slices regular bacon, chopped
2 tablespoons butter
2 leeks, white and light green parts sliced thin
1 large clove of garlic, sliced thin
6 baking potatoes, peeled and cubed
8 cups of water
4 Knorr chicken bouillon cubes, broken up
2 bay leaves
1 rounded teaspoon dried thyme
3/4 teaspoon Worcestershire sauce
1-10 oz. box frozen chopped spinach, defrosted, all liquid squeezed out
1/4 cup heavy cream
1 cup shredded pepper jack cheese
kosher salt, white pepper
1/4 teaspoon ground nutmeg
In a large pot, cook the bacon until well-rendered and as crisp as you like. With a slotted spoon remove the bacon to paper towel to drain. Pour off all but 3 tablespoons of the bacon fat, and add the butter to melt. Cook the leeks and garlic in the pot until the leeks are soft and beginning to caramelize.
Add the potatoes, water, bouillon cubes, bay leaves and thyme. Season with salt and white pepper, and bring to a boil. Cover, lower the heat and simmer for 30 minutes. Remove the cover and cook another 10 minutes. Remove and discard the bay leaves. With an immersion blender, puree the potatoes until smooth. Add the Worcestershire, the spinach, the cream, and the nutmeg, and bring up the heat to just under boiling. Add the cheese and stir until melted. Serve garnished with the cooked bacon, or not. Au naturel for me, thank you.
Gorgeous soup. Enjoy.