Wednesday, February 10, 2010
Simple Leek & Potato Soup
That's simple in a good way...! Made this soup last night, turned out to be quite a child pleaser, they licked their bowls clean. Nothing fancy here but sometimes, that's better (not to mention, well, simpler).
It's based on a Jamie Oliver recipe, which was posted on recipezaar, from the latest edition of Cooking Light.
2 leeks (about 1 lb)
6 cups veggie broth
2 tablespoons olive oil
3 cups onions, chopped (about 1 lb)
1 cup celery, chopped
1 cup carrot, chopped
2 garlic cloves, minced
2 cups potatoes, peeled and cubed
1/2 teaspoon black pepper
1/4 - 1/2 teaspoon sea salt
Trim leeks, revove outer leaves and tops. Cut each in half lengthwise, then crosswise into 1/2" slices. Immerse in cold water to clean thoroughly, swirl & drain.
In a saucepan bring the broth to a boil and then keep at medium-low heat while you saute the veg.
Heat oil in a large soup pot or dutch oven on medium high heat. Add leek, onion, celery, carrot, and garlic. Partially cover, and cook 20 minutes. Stir occasionally.
Add the hot broth and potato to the veg and bring to a boil. Cover, reduce heat, and simmer until potato is tender. Stir in pepper and salt.
Serve chunky as-is or puree with an immersion blender.