A couple of weeks ago, I took home so much odds and ends since we were not only going to be closed at work, we were also cleaning house and getting rid of a lot of produce that would have ended up in the trash. I had a quart of leeks which were sautéed with celery and some thyme. I had a carton of chicken broth and a good 2 quarts of boiled potatoes.
Buying potatoes in bulk is as much as buying 1 or 2 and since I had a discount, I usually cube everything up and make different potato dishes. Since the weather has been so warm because of summer, I like to immediately cut them up into either thick batons or medium cubes. Then I boil them until they're slightly soft to the touch and make sure they're wrapped well. They can keep in the refrigerator as much as 5 days. If you want, you can mash them and cut it with cream and butter for potato puree. I also like to heat a dish of olive oil with rosemary and garlic for 25 minutes and then put the cold-boiled potatoes into the oven and it gets a crispy exterior with a soft middle.
Since everything was already cooked, we saved a ton of time. The corn mixture was some leftover whole corn that was also given to me. I took it off of the cob and froze it and quickly sautéed with some cayenne, honey butter, some leeks in a random deli, salt and pepper. I liked how it was pretty much kind of dried out since it was in my pan since the afternoon. It made a nice topping for the soup!
