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fettuccine and potato leek soup

Posted by ernie on March 31, 2008


so i’ve been wanting to make a nice tasty soup for a while. maybe a soup i haven’t made or eaten a lot of instead of the broccoli cheddar and tomato i usually do (i won’t even link those). not that those soups aren’t delicious and favorites of mine, but i want to expand my menu rather than be doomed to repeat it. so i looked around the kitchen and the internet and settled on a potato soup. maybe a potato and leek soup. i’ve never worked with leeks before, so what the hell? there’s a first time for everything.

except some things. but i don’t want to talk about those things. because they never happen.

as for the fettuccine, it’s a delicious pasta. what else is there to discuss?

it really doesn’t get much simpler than pasta. you boil it and you put things in it. it’s always delicious.


this time was mostly the same as most of my other times. though this time we had picked up some fresh basil. with that and some olive oil, you are good to go. and by “good to go” i mean “set to prepare and consume a delicious pasta dinner.” but i think you got that.

fettuccine with garlic and basil

  • 1/2 of a box of fettuccine
  • 3 or 4 cloves of garlic
  • a few leaves of fresh basil
  • a handful of chopped cherry tomatoes
  • olive oil
  • salt and pepper

start your water boiling while you get the rest ready: mince the garlic, chop the basil and tomatoes, etc. while the pasta is cooking, heat up some olive oil (just enough to eventually coat all the pasta) in a medium stock pot (large enough to hold and mix all the pasta in the end). when the olive oil is heated, toss in the garlic and fry it up a little until it begins to color. make sure you time it right, because you want to remove this from the heat before the garlic browns and immediately add the fully cooked pasta. add the tomatoes and mix it up good. salt and pepper to taste. mix in the basil just before serving.

serve with some grated cheese (parmesan perhaps) and a nice little sprig of basil – just because you have it and you like looking a little fancy for your blog.

the flavors were superb. the pasta was a little underdone. (who thought that i could screw up pasta? not me, that’s for sure.) the basil…well we just love basil. in fact, we love pasta. mostly because it’s so easy, fast, and delicious. you can do whatever you want and it comes out good. you can even dump in some store-bought tomato sauce if you’re super lazy. you know what? you’ll still eat it. you’ll cram it down your throat at great speeds so no one around you knows that you used Prego.

and for the soup?

potato leek soup

  • 2 sizable leeks, chopped
  • 1.5 lbs of potatoes, quartered
  • 6 cups chicken stock
  • 2 cloves garlic, minced
  • 3 tbsp butter

i know i said we had potatoes, but when food shopping i decided little red potatoes would be more delicious than the regular ol’ potatoes we had at home. i like to think i was write, though we may never know.


melt the butter in a stock pot. add the leeks and cook them down, stirring occasionally, until they have softened. add the garlic and cook for another few minutes. add the potatoes and chicken stock. bring it to a boil, then simmer – covered – for 30 minutes or until everything is soft.

stick in an immersion blender, or if you’re like me, dump it into a regular blender in batches and blend until smooth and creamy. don’t let it explode out of your blender – not that i did that or anything. just don’t let it happen to you, that’s all i’m saying. be careful. and if you’re smart like i may or may not have been, don’t fill up the blender more than half way and cover it with a towel when you turn it on. it will prevent the soup from covering your counters and appliances. and it will keep your clean-freak wife happy.


it turned out much greener than i had expected. also much more delicious. so creamy. the potato flavor just jumps right through. if you’ve never had or used leeks, i recommend it. they are good. i have some left over, for which i will find some outlet. (it took me a moment to figure out a grammatically correct wording for that fragment. please correct me if i am wrong.)


One Response to “fettuccine and potato leek soup”

  1. michelle said

    a friendly tip: you’re not really supposed to use the dark green part of the leek. whites and pale green only, please.

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