Potato-Leek-Onion Soup

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Potato-Leek-Onion Soup

Serves 8

 

 

 

 

 

2 medium onions, chopped

 

3 medium leeks (white part only), chopped

 

1 clove garlic

 

2 to 3 tablespoons of vegetable oil

 

5 cups water

 

6 medium potatoes*, cut into small or medium pieces

 

4 celery stalks, sliced

 

1 stalk fresh lemongrass (or dried) to taste

 

cayenne, salt, and dill or marjoram, to taste

 

1 cup soy or rice milk

 

1 tablespoon lemon juice

 

* For variety, use 3 russet or Idaho potatoes and 3 sweet potatoes

 

Sauté the onions, leeks, and garlic in vegetable oil in a large pot until soft.

Then

add the water, potatoes, celery, lemongrass, cayenne, salt, and dill.

Bring to a boil, reduce the heat, and simmer for 30-45 minutes until the

potatoes are tender. Cover the pot for a thin broth or leave it uncovered for a

thicker soup.

Once the potatoes are soft, remove the stalk of lemongrass (if using fresh) and

purée about half the soup in a blender or food processor, then mix it back into

the pot.

Add the lemon juice to the soy or rice milk and let it sit for 5 minutes. Then

add it to the soup. Serve warm.

 

 

 

 

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