My favorite soup [recipe: (Vegan) Creamy Potato Leek Soup]

[Guest guest]

Hello I'm new to this group, just joined a few days ago. I just

baked some yummy cookies tonight (peanut butter & chocolate). But

for my first recipe share, I think I'll post my favorite soup ever.

I love soup in the winter, and I usually make a big pot at the

beginning of the week and always run some around to my neighbors.

A version of this recipe may already be somewhere in some past post,

but I figured I'd share this version anyway. It's also quick,

easy, good for you and...drumroll...Even my husband, who is a

meat-eater and says he hates veggies (gasp!) loves this one (he even

has seconds!). I added a few " Tips " from personal experience making

this recipe, and I also included a non-vegan " optional " ingredient

(milk) however, I always make the vegan version which is creamy

enough on its own. Prep (clean & cut) the vegetables first and

you'll save time having everything ready.

Also, I typed this up myself and I hope there are no mistakes, but

if you see one please tell me so I can fix it. If you happen to make

this recipe let me know how it goes. Hope you enjoy it.

Here it is:

<----Start Recipe----->

CREAMY POTATO LEEK SOUP (VEGAN)

 

INGREDIENTS:

- 1-2 T extra-virgin olive oil

- 2 good sized leeks (See " How to clean leeks "

at bottom, use the white and light green

parts, washed, sliced into 1/4-inch slices.

- 1 Medium sized Onion, chopped finely

- 3 cloves garlic (fresh), finely minced

- 1 pound of potatoes (Yukon Gold work very nicely,

you may also use white or regular baking

potatoes), peeled, cut into 1/2-inch cubes

- 4 cups vegetable stock (or make stock with bouillon)

- 2(~ approx.) teaspoons fresh rosemary leaves

- a dash (~ 1-2tsp.) of sea salt (more or less as desired)

- a dash (~ 1-2tsp.) of white pepper (more or less as desired, you

can also use ground black pepper if white is not available)

- Parsley to garnish (optional)

 

DIRECTIONS:

1. Prepare the vegetables:

-Chop onion and leeks.

IMPORTANT: After chopping leeks, Clean* them(*See TIP#1).

-Mince the garlic.

-Peel and cube potatoes.

 

2. Heat oil in a large soup pot over medium heat.

 

3. Add the leeks, onion, and sea salt and saute for about 5 minutes,

stirring often, until the onion begins to turn translucent. Add

the garlic and stir well. Cook for 1 minute more.

 

4. Add potatoes and vegetable stock, cover, and bring to a boil.

Reduce heat to simmer. Cook 20 minutes until potatoes and leeks

are tender.

 

5. Remove soup from heat. Using a slotted spoon remove potatoes,

leeks, and onions along with approx. 1 cup of broth (just enough

for blending). Place the vegetables and broth in an extra large

heat-safe bowl or use another large pot. Using a hand-held

blender, blend the vegetables and broth until desired texture*

(*See Tip#2 and/or Non-Vegan Option).

 

6. After blending, return mixture to stock, bring back to a simmer

over low-med heat. Season to taste* add rosemary and white pepper

along with salt, if more is desired.(*See Tip#3)

 

7. Serve hot. Garnish with parsley.

 

 

*Tip#1: How to prepare leeks - Leek should be firm and straight

with green leaves and white necks, good leeks will not be

yellowed or wilted. Large leeks are usually fiberous in

texture, the smaller ones will be more tender. Leeks can

be very dirty and must be cleaned to eliminate any possible

sand or dirt from ending up in your meal. Leeks are best

cleaned after they've been trimmed and cut. First, trim roots

off of bottom and cut leek in half, lengthwise down the

center. Cut to desired size. Soak leek slices in a bowl of

cold water; give them a good mixing so the dirt separates.

Remove from water, dump dirty water. Repeat this until no

grit remains at the bottom of bowl.

 

*Tip#2: Soup Consistancy: Consistancy will depend on how much or

how little you blend. For a chunkier, thicker soup; blend at a

low speed for a shorter amount of time. If you want a smoother

consistancy; blend at a higher speed or for longer or until all

the large lumps are gone. You may also use a food-processor or

blender if you prefer.

 

*Non-Vegan Option: For an even creamier texture, you can add 1 cup

of heavy cream to the soup during step six. Stir while soup

simmers. Season and serve as usual.

 

*Tip#3: Seasoning: Depending on your taste, you may want to try

experiementing with different spices. You can substitute

or add in different seasoning to give the soup your own personal

touch, i.e.: thyme, bay leaf, dill, caraway, nutmeg, etc.

 

Serves 4 - 6.

Recipe from: MeeNeeCat, AKA: Nicole =^.^=

<----End Recipe---->

 

Best wishes to all,

Nicole