A weekend away. Weekends in the mountains of North Georgia. I’ve written about them before – it’s a quick getaway for us here in Atlanta and a much needed retreat for all of us who have been working and going and working some more. A group of us went up with our pups for a no cell phone weekend. Something to unplug a bit and focus on relaxing – a phrase that certainly seems like an oxymoron. We brought a car full of stuff (mostly for Mingus) up to the mountains – we had stuffed shells, wine, Bloody Marys, board games, dog walks, a cell phone (being used as a camera and not a phone) dropped in the river, midnight hot tub dips. It was awesome. We laughed a lot. Got competitive at Catch Phrase. Some of us wore long one piece pajamas. We got to do our thing and be ourselves.
For me, those trips away are about letting my mind slow down enough to think things through. Get away from the manic worrying about the next job, the next blog post, the next chore. Sleeping late (which for me is 8:30) and recharging in advance of another two week work stint. Seeing things clearly. Realizing that just like in my mind, things are sometimes black and white and sometimes they’re gray. Giving myself the luxury of time to respond to those feelings by taking the camera out and trying to capture how I feel. Just like my thoughts and mood that weekend, the photos I took were spare. Graphic. Colorful or decidedly not. Beams of light in an otherwise drab environment. An inspired smattering of leaves on a barren landscape. Making a little something out of nothing – just like this potato soup.
Potato Rosemary Soup – makes 6 servings
This soup, once the potatoes are peeled, is so ridiculously easy. With an immersion blender, it’s easy to whiz it together at the finish. If you want to substitute the butter with oil and skip the dairy at the end, you can enjoy a vegan version of this soup – it’s still going to be creamy & hearty sans milk. I topped mine with a little smoked salt but some crispy kale leaves or croutons would be nice here, too.
– In a large stock or soup pot, heat up the butter until melted. Add the diced onion and saute until translucent – 2 to 3 minutes. Add in the chopped rosemary and stir to combine. Cook for another minute. Throw in the potatoes & red chili flake and stir again to combine. Add the stock until the potatoes are covered by 1/2″ – if the listed amount of stock doesn’t cut it, add a little water (it’s not going to mess anything up). Bring to a boil then reduce heat to a simmer and cook until the potatoes are fork tender. Remove a ladle or two of the cooked potato chunks from the pot and then, with an immersion blender, puree the mixture until smooth. Return the reserved potatoes to the pot, stir in the heavy cream and heat through. Serve immediately. In a tightly sealed storage container, this soup will last 4 to 5 days.