Rustic Leek and Potato Soup |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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No cream, no guilt, but pure heaven. Served hot or cold with a crunchy salad, this luscious soup is a kid and crowd pleaser. Note that it is a blender-free recipe, you won't burn your fingers. I prefer to make this with Yukon Gold potatoes, but Dutch potatoes or fingerlings are also good. But if all you have is white, red or Russet, go for it! I adapted this recipe from many different leek and potato recipes on the web. It is a personal favorite for taste, stomach-satisfaction and ease of preparation. Ingredients:
1 tablespoon olive oil |
1 large onion, chopped |
2 large leeks, trimmed, rinsed and sliced |
1 large garlic clove, minced |
2 large potatoes, diced medium |
3 1/4 cups water |
2 large vegetable bouillon cubes |
2 pinches dried rosemary (optional) |
salt |
fresh ground black pepper |
Directions:
1. Saute onions and leeks in 4 or 6 qt pot over medium heat until onion is starting to get translucent. Do not brown or burn.
2. Add garlic and saute 1 - 2 minutes longer.
3. Add potatoes and 3 cups water.
4. Dissolve bouillon cubes in 1/4 cup hot water and add to pot.
5. Bring to gentle boil and cook, covered, for 20 - 30 minutes until potato pieces are easily pierced with a fork.
6. Mash with a potato masher until the soup has a coarse, rustic texture.
7. Serve with more black pepper.
8. Variations:
9. - Add half a teaspoon of dill instead of the rosemary.
10. - Add a carrot or two.
11. - No leeks? No problem! Add a 3 or 4 handfuls of shredded cabbage - I use the bagged shredded coleslaw cabbage from the supermarket. This gives the dish a distinctly Irish taste and feel.
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