it is winter, and well, that means warm bowls of soup. at least it does to me. tonight it’s potato leek - yum-o. potato is one of my favorite kinds of soup, mild and smooth. and with a recipe that calls for only three ingredients, how can you go wrong?
3-4 leeks (3 biggies or 4 smallies)
6-8-10 red potatoes**
2-3 cups water**
2 cups veg broth
salt, pepper (potatoes usually need lots of salt, but i like to use less while cooking to allow the eaters to decide how salty they want it)
**again, depending on size, if you use more potatoes, add more water. i use about 2 1/2 pounds
for those new to leeks: only use the white and light green parts, slice it length-wise and rinse (sometimes dirt gets stuck down in there, like lettuce)
cut leeks length-wise once more and chop, then saute in margarine/butter (i use new balance tub marge), but don’t brown them, just saute them nicely, about 10-ish minutes.
then add the potatoes, salt, pepper, water, broth and cook until potatoes are easily sliced through. 10-15-20 minutes
blend the soup in a blender or use one of those immersion blenders that are so fun. i like to leave a bit un-blended, just so there is some sort of lumpiness, but that’s up to you. careful you don’t fill your blender too full, because it seems blending hot stuff takes up more space somehow.
i’d guess this serves about 5. but that depends on who’s hungry.
