Potato Leek Soup

What has gotten into me over the past few weeks?!?  I say that I don’t particularly like potatoes, yet here I go with another potato recipe.

It’s just that I found such beautiful leeks at the farmer’s market! I couldn’t help but make potato leek soup.  When searching for soup recipes, I found that most let the leeks blend into the background.  In my opinion, the leeks should be the star of the show, with a supporting cast of potatoes.  And so, I created my own version of potato leek soup, with a few simple ingredients.

Screaming Potatoes

Whether baked, fried, or mashed, potatoes have never been my favorite item on the plate.  I always want something more–more texture, more flavor, more oomph!  It seems ironic then, that the star ingredient of my first post happens to be potatoes.

These potatoes, however, stand out from the typical potato crowd.  Fluffy on the inside and addictively crunchy on the outside, flavored with rosemary, thyme, and garlic–these will convert any potato-hater.  My favorite part is hearing the little spuds scream as they come out of the oven, telling you they’re ready to eat.