Potato and Leek soup is simple and delicious. There is plenty of opportunity for exotic variations, but there’s also something to be said for simplicity. Here I’ll be cooking Mark Bittman’s most basic Potato and Leek soup recipe – one that Bittman1 writes “strikes me as medieval.” That makes me happy, and so did the final product.
Hot and sour soup, served as a side at your typical Chinese restaurant, has always been a favorite of mine. The version found at my favorite Chinese restaurant, Szechuan House, is great, but somehow it seemed like a homemade batch might take the flavors to the next level. So, I grabbed my friend and fellow Szechuan fan Tim1 to see what we could come up with.