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Tuesday, November 1, 2016

Potato Leek Soup

I really love this soup. It's fairly simple to make, is vegetarian, and dairy free, so easy to share with people and not worry about dietary issues.

The first time I had potato leek soups was many years ago in Ireland. Before that, potato soup for me was chunky, creamy, with bacon, maybe carrots. So, when we were served this at a dinner, I was blown away ! It still tastes creamy, warm and comforting, but was different than anything I had ever had.

This recipe makes a large batch, but freezes well, so save some for later, or share the love !

Potato Leek Soup
2 tablespoons olive oil
3 large leeks, thinly sliced and washed thoroughly (I try to choose those with the largest white portion)
5 cloves garlic, peeled and sliced
8 cups vegetable stock
4 pounds Yukon Gold potatoes, peeled and diced
2 teaspoons Vegeta (this is a salt/spice mixture available online or in ethnic food stores)
2 teaspoons pepper (or to taste)

In a large Dutch oven, heat the olive oil over medium heat. Add leeks and garlic and saute until soft. Pour in vegetable stock, then slowly add potatoes, to prevent splashing. Bring to a boil, then simmer over low heat until potatoes are soft enough to be blended.

Using a blender or immersion mixer, puree the soup until smooth. Stir in spices, then let simmer for 10-15 minutes, tasting for seasoning. Serve hot with bread or toasted bread crumbs on top, for texture.

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