Friday, November 27, 2009

Potato Leek Soup

. . . the vegetarian version!

I haven't loved most veggie versions of this soup I've tried, since I think it's often the chicken broth that gives it the most flavor. But this one has lots of onion, shallot, garlic, and spices that make it extra yummy. It's swiped from -- with revisions.

3 tablespoons butter
3 large leeks (white and light green parts only), sliced (about 4 1/2 cups)
1 medium shallot, chopped
1-2 cloves garlic, chopped
1 small onion, chopped
2 large russet potatoes, diced
4 1/2 cups veggie broth
1 bay leaf
1 tsp dried thyme
2 tbs fresh lemon juice
salt and pepper to taste
milk or cream
garnish: yogurt, grated cheddar, or chives (chopped)

Heat butter (or a mixture of butter and olive oil, if you're feeling healthy) in a large saucepan. Add leeks, shallot, garlic, and onion, and saute for about 10 minutes, until soft. Add potatoes. Cover and cook until they begin to soften, but not brown, about another 10 minutes. Add broth, bay lead, thyme, and salt and pepper to taste. Bring to a boil, then cover and simmer until potatoes are soft -- about 30 minutes. Let it cool for a few minutes, then stir in the lemon juice. Transfer to a blender (or use one of those nifty immersion blenders, if you've got one!) and puree in batches until it's smooth. Return to saucepan and heat, adding milk or cream until it's reached the desired consistency. Garnish with yogurt, chives, or grated cheddar cheese. Delicious served with some crusty bread :)

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