Potato Leek Soup (Vegetarian) |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 10 |
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This is a mild but flavorful soup that is great comfort food. This soup is a blending of several different recipes and was created as a quick-fix dinner for a vegetarian friend using ingredients I had on-hand. I usually eat it as a meal with some fresh bread. Though I have not tried this, I imagine the soup would also taste great cold since the recipe is similar to that of a traditional vichyssoise. This recipe is excellent for potluck dinners. In fact, when I took this to an all soup potluck, it was the only empty pot at the end of the night! Ingredients:
3 potatoes, peeled & cut into 1 in. cubes |
3 -4 thick leeks, white & light green parts, cleaned & sliced thin |
3 -4 cups water (less water means creamier) |
1 bay leaf |
3 sprigs fresh thyme |
2 teaspoons salt |
1/2 teaspoon pepper |
1 1/2 cups cream (i use 40% heavy cream) |
1/4 cup grated parmesan cheese or 1/4 cup romano cheese |
Directions:
1. Place potatoes, leeks, water, bay, thyme, salt, & pepper into medium saucepan.
2. Bring to simmer.
3. Cook uncovered over medium-low heat for 20-30 minutes, or until potatoes can be easily smashed against the side of a pot with a spoon.
4. Remove pan from the heat.
5. Discard thyme stems and bay leaf.
6. Place 3/4 of soup into blender and puree, being careful to allow steam to escape.
7. Return contents of blender to the pan and stir in cream.
8. Once cream is incorporated, add cheese and stir til melted.
9. If desired, heat soup for 1-5 minutes more over medium heat.
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