Leek and Potato Soup

by Gavan on December 23, 2009

Leek & Potato Soup

There are a few dishes that are well known Irish dishes: bacon & cabbage, Irish stew and the old reliable potato (in any form). This soup has one of those staples and is probably one of the easiest soups to make. I had all the ingredients in my CSA box and I promise, making this soup with recently picked fresh ingredients makes it really delicious. The earthiness of the thyme works a treat here and if you’re still looking for a quick appetizer for Santa Day, look no further.

Makes about 4 cups

2 large leeks – whites only, sliced & rinsed (But keep the greens for your homemade stock)
2 white potatoes – peeled, chopped
1 tbsp thyme
1 quart low-sodium veg broth or even better, homemade stock
2 tbsp olive oil

Preheat soup pot on medium heat for 30 seconds. Add olive oil and leeks and saute for 5 minutes, stirring occasionally.
Add thyme and potatoes and combine with sauteed leeks.

Making Leek & Potato Soup

Add broth and stir. Partially cover with lid. Bring to a boil and once boiling reduce heat to simmer. Cook for 20 minutes or until potatoes are fork tender.

Puree in food processor in batches.

NOTE: Do not fill your blender above half way with hot liquid. Hot liquids expand when pureed so be careful. Place a kitchen towel on the lid when blending so you don’t burn yourself when the liquid expands.

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible

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