Dec 20, 2011

Potato Leek Soup

I got this recipe from a thought many might be interested in reading it and perhaps even making it. I plan to try it, though I will use less of the olive oil, perhaps half of what is recommended in the recipe and if that's not enough oil to saute the onions and leaks, I can add a bit of water. Olive oil is much healthier than most other fats, and yet it is still fat. Let me know what you think of this recipe.

Potato Leek Soup

Ingredients (use vegan versions):

1 medium onion, chopped finely
4 small leeks or 3 medium ones, chopped finely (use white parts mostly)
3 tablespoons olive oil
4 medium potatoes, peeled and finely sliced
3 cups water (the water should almost cover the ingredients)
salt and pepper, to taste


1. In a large pot, add the olive oil and saute the onions and leeks for two minutes. For leeks, you may use the green part, but this will change the flavour of the soup; you can use the green foliage of the leeks in a stir fry. Add the potatoes to the pot, and also the water.

2. Cover and simmer for 15 minutes, or until cooked (potatoes are soft) Remove the pot from heat. If you have a hand blender, let the soup cool and then blend until smooth. You may wish to reheat the soup. Season with salt and pepper.

3. If you do not have a hand blender, with a ladle, scoop up the chunky parts and process in a blender or food processor until smooth. You may need to do this in two parts, so have a bowl ready in which to transfer processed soup. Once all the soup is processed, mix it to the liquid left in the pot, and add pepper and salt.

Source of recipe: My recipe; learned how to make potato leek soup before I was vegan. This recipe is a simplified and vegan version.

Makes: 5-6 servings, Preparation time: 15 minutes Cooking time: 15 minutes

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