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Originally Posted by Mister Coaster
Yeah, It's a 'kitchen' dutch oven as opposed to a campfire version. I remember the campfire version from boy scouts as well.
jewels, cabbage rolls... thats the ticket! I know my mom has a recipe from way back when I was a kid, when I couldn't appreciate a dish like that.
And Snowy, when you 'perfect' the potato leek soup, by all means, post it. I know what you mean about soups being an 'on the fly' thing, but I'll do my best.
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Here you go.
1-2 tablespoons of butter
3 cups of chopped leek (clean them well!)
1 tablespoon garlic
1 bay leaf
5-6 fingerling potatoes, cleaned and cut up (I leave the skins on)
1 russet potato, peeled and diced
Imagine No-Chicken Broth
1/2 cup half and half or heavy cream (or other dairy on hand)
salt and pepper to taste
Saute the leeks in the butter over medium-low heat. Add the garlic and bay leaf; cook for a bit before adding the potatoes. Add enough broth to cover the potatoes; turn the heat up to medium and cover. Bring to a boil, then turn it down to a simmer. Simmer until the potatoes are cooked through; the russet potatoes should be just falling apart. Using a fork or potato masher, break up the potatoes a bit (to your preference). Add the dairy, season, and turn off the heat. Don't forget to remove the bay leaf.
You can substitute whatever small local potatoes are available. I've used Yukon golds, reds, whites. You can leave out the russet if you want and increase the amount of smaller potatoes, but the russet adds a nice texture to the soup. The only thing I really recommend using is the Imagine No-Chicken Broth. It adds a nice flavor to the soup.