It's been a cold winter. I mean really cold - yesterday it was TWO DEGREES when I left for work. [shiver]
Leek and Potato soup is one of the best things to eat on a frigid day. This version is warm, comforting, filling, flavorful, and best of all vegan. Now I'm not vegan or veg by any stretch of the imagination, but it's nice to have a few recipes on hand that warm you up without weighing you down (especially if they taste as good as this one). Here goes:
2 tablespoons olive oil
1 garlic clove, whole
5 medium leeks, white and light green parts only, rinsed thoroughly and sliced to about 1/8”
5 medium to large Yukon gold potatoes, cut to 1” dice
4-ish cups of water (see below)
½ cup soy creamer (optional)
Salt and pepper
Heat the olive oil over medium heat in the bottom of a stock pot. Add the leeks and garlic clove along with a pinch of salt and sweat for 15 minutes, stirring frequently to keep the leeks from browning. The leeks will take on a warm gold color and smell fantastic. In the meantime, peel and dice your potatoes. Drop the spuds into the stock pot, stir, and pluck out the garlic clove. Cover the leeks and potatoes with water (4-ish cups should do the trick, but add more if needed) and simmer for at least 20 minutes or until the potatoes fall apart when you poke them with a fork. Add a second pinch of salt and freshly ground pepper, then puree the soup (I use an immersion blender, but you could use a regular blender, a food mill, or a food processor). Add the soy creamer, which brings a nice richness to the soup and will help if it’s not the right consistency. Water will also loosen the mixture if needed. Taste your masterpiece and salt if needed. Enjoy!
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