sloum

food : potato leek soup

We hosted an early Christmas or late Thanksgiving with some family and my wife's Uncle made this dish. He usually made it with dairy based butter and, I believe, a chicken stock. He made it vegan for us. He said he liked it so much that way that he was planning on just making it that way from then on. We also really loved it. It has become a regularly made dish in our home. We like to serve it with soft and crusty french bread.

Ingredients

Amount Measure Ingredient
4CupVeggie broth (or water with two veggie bouillon cubes)
3-Russet potatoes, cleaned, peeled, cubed (1")
2-Leeks, cleaned, sliced (see below)
0.5tspThyme (dried; or 2-3 sprigs fresh)
3cloveGarlic, chopped
2TbspOlive oil
1TbspVegan butter
--Salt/pepper, to taste

Instructions

  1. Cut off the roots (the bottom 1/4" or so) and the tops (the dark green) of the leeks and discard
  2. Cut the remaining leeks in half and slice into 1/2" half moons, then wash to get any dirt off of them
  3. Put oil and vegan butter into a pot over medium head
  4. Add leeks once vegan butter is melted and cook leeks, stirring occasionally, until the leeks become translucent
  5. Add garlic and stir until the garlic becomes fragrant (likely not very long)
  6. Add potatoes and broth
  7. Bring to a boil, then add the thyme
  8. Lower heat, cover, and simmer for around 10 minutes (until the potatoes are cooked)
  9. Take pot off heat and add salt and pepper
  10. Use an immersion blender to puree
  11. Put back on heat and cook/stir for a few minutes
  12. Serve and enjoy

Notes