Poor Mother Hubbard

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I’m still sadly deficient in the kitchen post-vacation. There really is no excuse for this except pure laziness. All I have to work with is two shamelessly old potatoes and carrots, vintage 2007. From basics like this, I could make just about anything, but I like to eke out the most from my ingredients with the least amount of effort and purchasing. Again, lazy. The answer is potato carrot soup. I had the two eponymous ingredients. I also had some embarassingly old chicken stock and plain yogurt, and new-ish milk. All I had to buy was a leek, an 88 cent purchase from the local Korean market down the street.

Potato Carrot Soup – serves two

-peel and chop 2 medium potatoes and 2 carrots
-wash and slice 1 leek
-place all ingredients wiht 1 1/2 cups of chicken stock, bring to boil
-simmer for 30 minutes, until vegetables are soft and well melded with stock
-place in blender and puree with 1/3 cup of milk. DO NOT PUREE IN FOOD PROCESSOR, it will make glue!
-serve with a dollop of plain yogurt or sour cream

Sour cream makes the soup taste like liquefied potato chips, in a good way. This recipe can be doubled.

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