Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Leek and Potato Soup

Soup - Vegetable - -

INGREDIENTS

4 large red or russet potatoes, cut into 3/4 inch / 2 cm chunks
2 large white potatoes, cut into 3/4 inch / 2 cm chunks
2 'Yukon Gold' potatoes, cut into 3/4 inch / 2 cm chunks
2 T extra virgin olive oil
3 leeks, trimmed, rinsed and sliced
Sprig of rosemarey
Sea salt
Ground black pepper

METHOD

Put the spuds into a large, heavy-bottomed pot. Add enough water to cover. Cook on low for about 30 minutes, adding water when needed to keep them covered.

Meanwhile, in a large skillet over low to medium heat, warm the olive oil. Add the leeks and rosemary. Saute slowly, stirring occasionally, until the leeks soften and turn yellow, approx. 15 minutes.

Skim the film from the water covering the spuds. When they are nearly soft, transfer the leek mixture to the potato pot. Add sea salt and pepper to taste. Simmer at least 15 minutes, until the potatoes are completely tender.

NOTES

Serves 6.

Variant, Kale and Potato Soup : skip the sauteing step. Add 1 or 2 bunches of chopped kale to the potatoes after they've cooked then simmer for 5 minutes.

posted by T5NF

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