rob and i have been cooking a lot together. we are both new to all of this, but the results have been pretty tasty so far. and since so many of our creations turn out to be SO delicious (we think so, anyway), we’ve decided to share some of the best here.
the most recent: a creamy, winter-perfect tomato-potato soup. we borrowed from a basic tomato-potato soup recipe we found online, but if we’ve learned anything in the last few months, it’s that most recipes absolutely demand personalization. so make this your own! use peas, don’t use peas, use 2 onions instead of adding leeks – the bottom line is that this soup is phenomenal.
if you make it, please let us know what you think!
Rob & Nicole’s Creamy Tomato-Potato Soup
3 c. peeled and cubed potatoes
1 sliced onion
2 sliced leeks
2 cloves minced garlic
1/4 c. butter
1 (28 oz.) can stewed tomatoes
1 can peas
2 tsp. sugar
1 tsp. salt
1/8 tsp. pepper
a dash of italian seasoning
6 c. boiling water
1 c. half-and-half
Prepare potatoes. Saute garlic, onion and leeks in butter until just tender. Add tomatoes, italian seasoning, sugar, salt, and pepper. Simmer for 15 minutes. Add potatoes and water. Simmer until potatoes are tender, about 20 minutes. Add peas. Stir in half-and-half and heat through.
Enjoy!
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