With the colder weather, I’ve really been in a soup mood lately. I recently prepped a batch of Potato Leek soup using the recipe from Colleen Patrick-Goudreau’s The Vegan Table, modified slightly.
1 tablespoon olive oil for sauteing
2-4 leeks, washed and sliced into 1/4 inch slices (white and green parts)
1 medium sized yellow onion, chopped
4 garlic cloves, minced or pressed
5 large or 7-9 medium pototoes (I used red, but yellow should be fine), peeled and cut into 1/2 inch cubes
7 cups vegetable stock (I use Better than Bouillon Vegetable Stock)
2 Tsbp fresh or 1 tsp dried tarragon
salt and pepper to taste
Saute onions and leeks in oil for 5-7 minutes until onions start to become translucent. Add garlic and cook 1 minute more. Add potatoes and vegetable stock and tarragon and stir. Cover and bring to boil. Drop temperature and allow soup to simmer 20 minutes, until potatoes are soft and can be pierced with a fork.
Remove from heat. Blend soup using an immersion blender (probably the easiest method) or by blending a couple of cups at a time in a blender or food processor. Warm blended soup over low heat. Only blend half the soup if you want it be chunky. Add salt and pepper (fresh ground is best, in my opinion…) to taste, but it is such a flavorful soup, I added just a dash of each.
I used two leeks since that’s all I had on hand, and so increased my potatoes to 9 medium and medium-smallish red potatoes. I don’t have extensive freezer space or else I might make my own stock, but I love the Better than Bouillon Vegetable Base, and use it in several other recipes. I think the next batch I make I will keep a little chunky, but I didn’t realize how efficient my immersion blender was going to be.
This was a great soup. I served with small side salads and crispy garlic bread (no freezer bread for me!). I get Tuscanny bread from the bakery of my grocery store, and spread with Earth Balance, fresh ground salt, and garlic granules. Ten minutes or so in an oven (375F) until toasted and you’ve got awesome garlic bread.
Don’t insult the soup with crackers. Make a crusty dinner bread instead.