Monday, February 2, 2009

Leek and Potato Soup

I love to make this soup any time I get my hands on a couple of leeks. It is easy to make and I always have the other ingredients on hand. ~Laura

2 tablespoons butter
3-4 medium-large leeks, white and palest green parts only, chopped and very well rinsed
6 large potatoes, peeled (I never peel mine) and diced
2 vegetable bouillon cubes1 to 1 1/2 cups milk or soymilk, or as needed
salt and pepper to taste

1. Heat the butter in a soup pot. Add the leeks and saute over low heat, stirring often, until they are wilted, 8 to 10 minutes.

2. Add the potatoes, enough water to cover, and the bouillon cubes. Bring to a simmer. Cover and simmer gently until the potatoes are very tender, 25 to 30 minutes.

3. Remove 2 cups of the potatoes with a slotted spoon and mash coarsely (I just use my immersion blender and mash it up and down a couple of times). Return to the soup pot and stir in enough milk to achieve a medium-thick consistency. Season with salt and pepper. If time allows, let the soup stand off the heat for an hour or two to develop flavor. Heat through as needed, and serve.

Serves 6

If you like this recipe, then you should check out "The Vegetarian 5-Ingredient Gourmet" by Nava Atlas. It has over 250 simple recipes. Most of our family meals come out of this cookbook.