It’s unseasonably warm but damp today. Crazily enough, once winter takes it’s hold, at least for me, I just wish it would put us into it’s full throws. Cold, crisp, freeze your the inside of your nose, crunchy snow kind of winter. I find it a little easier warming up from the cold rather than the damp which is why today, I needed a little extra help.
Quick, satisfying, revive you to your toes help, like potato leek soup.
Potato leek is virtually the premise for most vegan “cream” soups, which is what makes it so perfect.
The simplicity leaves for the attention to details like the perfect potato, consistency, herb combination and finishing drizzles of infused oils and the like. It’s a free pallet that’s open for individual taste, but no matter what your preference, the satisfaction is all there.
I choose to keep my soup fairly au natural as possible – garnish with what you will: herbs, infused oils, chillies, maybe croutons, then jazzing it up with some little bite sized Walnut Rosemary and Kalamata Madeleines.
Mmmm savoury and delicious.
CREAMLESS POTATO LEEK SOUP
2 Large Leeks, light green and white parts only
4 Cups Yukon Gold Potatoes, about 2 large, peeled & diced
2 Tablespoon Olive Oil
3 Tablespoons Dry White Wine
4 Sprigs Fresh Thyme
1/2 Sprig Fresh Rosemary, finely minced, about 1/2 teaspoon
2 Bay Leaves
6 Cups Vegetable Stock
1 teaspoon Salt, or to taste
1/4 teaspoon Freshly Ground Black Pepper or to taste
Top and trim the leeks. Halve lengthwise and rinse to remove any dirt between the layers. Thinly slice.
Peel and dice the potatoes.
In a large stockpot, heat the oil to medium-high.
Add the leeks to the oil and sweat until they are softened, about 3-5 minutes.
Pour over the wine and sauté for an additional minute.
Add the potatoes and stir well to prevent sticking.
Strip the leaves from the thyme stems by holding firmly and running your fingers backwards to the tip of the sprig. Remove the rosemary leaves from the stem and roughly chop. Add the leaves along with the stock, salt, and bay leaves. Bring the soup to a simmer and cook until the potatoes are soft, about 20 minutes.
Add the pepper and remove the bay leaves.
Blend with a hand immersion blender or a food processor until smooth.
Adjust salt and pepper, if necessary.
Garnish with truffle oil, chives, thyme, chilis or roasted garlic.