I've been sick this week and jonesing for some nourishing hot soupy goodness. I picked up some leeks at the store yesterday, but was sadly unable to find Carrie's infamous leek soup recipe online anywhere. Instead, I found Karine's Gastronome post and an old Alton Brown recipe on the Food Network site and improvised from there. Voila! Serve with some warm sourdough or french bread for a super tasty fall dinner.
Leek Potato Soup
4-5 medium leeks, cleaned & sliced half-way up to the dark green sections
3 tablespoons olive oil
3-6 garlic cloves, crushed and roughly chopped (to taste)
4 cups organic veggie broth
4 cups water
2 cups or 5 small potatoes (new red, yukon gold), diced small
1 cup unsweetened soy milk or heavy cream
1 tablespoon chopped chives
white or black pepper (to taste)
In a large pot, heat olive oil. Add leeks and garlic and a heavy pinch of salt and sweat for 5 minutes. Decrease heat to medium-low and cook until leeks are tender (about 5 minutes), stirring frequently. Add stock and water, increasing heat to medium-high and bring to a boil. Add potatoes. Reduce heat, cover, and gently simmer until potatoes are soft (about 40-45 minutes).
Turn off the heat and puree. (If you have a good immersion blender - great! I find cycling through my regular blender messy but effective). Stir in soy/heavy cream. Taste, adding salt and pepper to season. Sprinkle with chives and serve. Refridgerate leftovers - they will reheat the next day nicely, or serve chilled.
Serves 4 generously.Posted by rebecca on November 01, 2006 | TrackBack