Leek and Potato Soup
In my 20 years in England, I came to love leeks. They were not part of my childhood diet, being (at that time) virtually unknown in New Jersey. Of all the winter vegetables, leeks are the tastiest and most versatile – and this soup is easy to make, vegan, and delicious!
Prep time is 15 minutes, cooking time is 30 minutes, so less than an hour from start to finish; this quantity serves 6-8.
2 medium yellow onions, finely chopped
1 Tbsp crushed garlic – 2-3 cloves depending on size
½ tsp sea salt, or to taste
24 oz (three medium-large) potatoes, peeled and cut into 3⁄4” dice
1 large or 2-3 smaller leeks, white and light green parts only, finely chopped
4 cups vegetarian broth – I like Better than Bouillon made up with hot water
Sea salt and freshly ground black pepper to taste
Light olive oil or vegetable oil for the initial cooking
Optional garnish: fresh tarragon, dill, or chervil, finely chopped
1. Heat 1 Tbsp of oil in a covered heavy cast iron pan such as Le Creuset or a Dutch oven. Add the onions and 1⁄4 tsp sea salt; sauté over medium heat until the onions are transparent and beginning to brown, about 8 minutes. Add the garlic and cook for one minute more.
2. Add the potato and sliced leeks with a further ¼ tsp sea salt; continue to sauté the mixture over medium-low heat for 5 minutes.
3. Turn down the heat and add the broth. Cover the pot and simmer for 20 minutes over low heat until the potatoes are soft.
4. Let the soup cool for half an hour or so, then process with a food processor, Nutri-Bullet, or VitaMix until perfectly smooth. If the soup is thicker than you’d like add more broth and process again. If you prefer a creamier flavor, thin with plant milk instead of broth.
5. Return to the pot; taste and correct the seasonings. Five minutes before you are ready to serve, gently bring the soup to just below the simmer, stirring occasionally. Serve sprinkled with fresh herbs.
If you like a creamier soup, thin with plant milk.
For more protein, add silken tofu or vegan cream cheese before processing.
For a stronger flavor, add more tarragon, dill, or summer savory, to taste.
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