Potato Leek Soup
This soup is incredibly soothing and creamy, even though there is nothing “creamy” (or “fake creamy”) in it! The leeks give it a vibrant, green colour. You don’t have to chop anything (except the onion) because you’re just going to blend it in the end!
You will need:
1 Large onion, chopped
8 cloves of garlic, peeled
8 medium sized white potatoes (I use russet), peeled and cut very large chunks (you don’t have to cut them if you don’t want to!)
2 large leeks, cut into thirds
7 cups of veggie soup stock (1.5 L … I make my own stock!*)
2 teaspoons salt
1 teaspoon fresh ground black pepper
Fry the onion and the garlic pieces in some oil until brown in a large pot. Add the potatoes, leeks, stock, salt, and pepper. Add some water if you need to… to the top of the leeks and potatoes. Cover and let simmer for at least an hour. Handblend. Serve with fresh nutmeg on top. Bete’avon!
Please be careful with the handblender!!
*Here’s how to make your own stock: You know the general vegetable bits that you throw away? The onion/garlic skins? Celery leaves? Basil stems? Mushroom, leek, squash ends? Carrot and parsnip peels? Yeah. Those! Whenever you have them, store in a big bag in your freezer. (I have heard that potato peels make the stock cloudy, and cucumber ends aren’t the best to add.) When the bag is full, you can make your own stock by boiling it up in a big pot with water. Simmer for a couple of hours and let it cool. Then strain and freeze the veggie stock for future use. You can use it in soups, dressings, rice… so amazingly delicious! It’s also cost friendly and benefits the environment!