It's the Hope that kills ya---TV SHOW REVIEW.. weird right? And some soup.

I watch way too much TV. I have ever since I was a kid, before it was fashionable to leave your child in front of it for hours. Captain Kangaroo, Romper Room, Sesame Street then the Saturday morning cartoons!! I watched too much and it probably warped my little mind. Anyhow, I still watch too much.. but sometimes there comes a show that you can really feel... and becomes beloved. I think that about the new Apple TV show, Ted Lasso. It's about an American collegiate football coach from Kentucky that gets wrangled into coaching Soccer in the UK. It's heartwarming and funny and can punch you right in the gut. I don't want to give away anything. Just if you can get it watch it. Try not to binge it. TED LASSO five stars! 

It's getting colder. Not cold, it doesn't get cold (below freezing) here. Wait... do you even know where I am anymore? Back in the Central Valley, CA. Stuck during the pandemic and not working again. Anyhow, I found some leeks on special, came home and made the most simple Potato Leek soup in the Insta-Pot. If you have an Insta-Pot, cool. If not this is so simple to make on the stove top too. 

WASH YOUR LEEKS! Cut the dark green tops of and discard,  split them lengthwise so you can wash all the dirt out from between the leaves. Slice them in half-moons 1/4in thick, put in a colander to drain all the water out. 

Here's what you need:

1 TB Olive oil

2 tbsp Butter

4 leeks, cut into half moons

5-8  russet or red potatoes diced,1/4in, if you use red you don't have to peel them

1 onion, diced 1/4in

1 tbsp thyme, fresh or dried

3 bay leaves

5 cups of vegetable or chicken stock

1.5 cups half and half

Set the Insta-pot to sauté function, add olive oil and butter, leeks and onion. Sauté until leeks start to soften and onion is translucent, 3-4 minutes. put in potatoes and get them coated with the butter and when they start to cook pour in stock, then add thyme and bay leaves. 

Turn off saute and seal the lid,  set to high pressure for 15 minutes with a 10 minute natural release. Release the pressure manually after 10 minutes. Remove lid carefully, the potatoes should be fall apart soft. Fish out the bay leaves. Now, this is where a immersion (stick) blender comes in--Blend the soup right in the pot--add the half and half and blend it right up. If you do not have an immersion blender, you can blend this in your blender-you just may want to chill it first because handling hot soup and a blender can prove dangerous. (experience speaking).

There you have it. SOUP'S ON!!