Leek and Potato Soup--Jamie Oliver |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Found this in an article about Jamie Oliver in the Jan/Feb 2010 Cooking Light, and I'm posting for safekeeping! Make this vegan by subbing in veggie broth! Ingredients:
2 leeks (about 1 lb) |
6 cups fat-free chicken broth (or 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 (yukon gold recommended) |
1/2 teaspoon black pepper |
1/4 teaspoon sea salt |
Directions:
1. Remove roots, outer leaves, and tops from leeks. Cut each in half lengthwise, then crosswise into 1/2 slices. Immerse in cold water; swirl. Drain.
2. Bring broth to a boil in a large saucepan over medium high heat.
3. Heat oil in a large dutch oven over medium high heat. Add leek, onion, celery, carrot, and garlic. Partially cover, and cook 20 minutes. Stir occasionally.
4. Add hot broth and potato; bring to a boil. Cover, reduce heat, and simmer until potato is tender. Stir in pepper and salt.
5. Serve chunky, or puree with an immersion blender.
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