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After browsing allrecipes.com, and all my cookbooks, most recipes for potato leek soup have 4 or 5 ingredients. As usual, I like everything I make to have more, more, more. With little guidance, this is what I did to make some leek soup.

Leek-Potato Soup

chopped 2-3 stalks celery

1 minced shallot

6 cloves garlic, minced or crushed

1/2 spanish yellow onion, sliced

dash black pepper, white pepper, and salt. Even smaller dashes of mustard seed and celery seed.

Saute these together, and then pulse in a blender about ten times until desired consistency as soup thickener. I hate to say it, but butter will make it taste better. Set mix aside.

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2-3 Leeks, rinsed and thinly sliced

5-7 yukon gold potatoes, cubed

half and half  to taste (if vegan, use plain rice milk or only vegbroth)

1 quart vegetable broth

2 bay leaves

Arrowroot or cornstarch

white flour (wheat will give it a funny taste)

melted butter (optional)

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Cook potatoes first in microwave or by traditionally boiling them or steaming them. Add half of the cubed potatoes and leeks to the the liquids in a large stockpot with the bay leaves. Add above pulsed mixture as well with a dash of flour and arrowroot. Look at the consistency, and if it is not thick enough, also pulse the reserved leeks and potato cubes to add as a thickener. If you prefer a thinner soup, use the extra chucky vegetables without pulsing them. Melt in some butter if you wish, as you bring it all to a boil, and then immediately simmer for 20-40 minutes, depending on how much time you have. Don’t forget to pick out the bay leaves when serving! Happy winter soup week, xoxo.

Garnish with green onions.

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