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.
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.
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)
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.