11 February, 2011

Creamy Leek and Potato Soup

I think it's time to share one of my recipes.  Winter days can be quite chilly, here in Montreal, this is why creamy soups are part of our family's weekly menus.  A couple of weeks ago I had a craving for a creamy, hearty, leek and potato soup.  I found several recipes online but most of them called for bacon (not veg) or heavy cream ... or both.  I wanted the soup to be hearty but not too heavy so cream was out of question.  Instead I used a little bit of milk (soy milk would work great too) and added a secret ingredient (roasted garlic) for a deep, rich flavour.  Yum yum yum

What you need:

2 large leeks, white and pale green parts only
about 1 pound of potatoes (5 large ones), peeled and cubed roughly
2 tbsp olive oil (or butter)
1/2 cup dry white wine (optional)
5 cups vegetable stock
1 roasted garlic
2 bay leaves
4-5 springs of thyme
1/4 tsp freshly ground pepper
1/4 tsp salt
1 cup of milk (non-dairy milk for a vegan option)

What to do:
  • Halve the white part of the leek lengthwise and slice thinly cross-wise.   Rinse well under cold running water to remove any sand and dirt
  • Heat oil in a large soup pot.  Add leek and saute for 3-4 minutes (until soft)
  • Add wine and cook for another minute
  • Add potatoes, broth, spices, and garlic pulp.
  • Bring to boil, then turn down heat and simmer for 15-20 minutes or until potatoes are very soft.  Remove woody thyme stems (if any).
  • Working in batches, puree soup in a food processor or blender (if you own an immersion blender, puree the soup directly in the pot.) 
  • Add milk and adjust the seasoning.  Reheat soup, if necessary before serving

Tips and Suggestions: 
You can add other vegetables, like carrots and/or celery.

Bon appétit and stay warm!

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