I love soup, it's so comforting and warming on a cold day. Especially here in Portland Oregon where its both cold and rainy!
Potato leek is one of my personal favorites and since I live only a block away from a saturday farmers market I decided to try out this recipe from a book. So I bought some fresh leeks, and potatoes and gave this recipe a go. Since I live by myself now I had to cut this recipe down but here is the full recipe which serves 8 cups worth of delicious, creamy leek soup!
Ingredients:
6 tsp butter or oil
1 cup chopped onion
1 Tbsp minced garlic (about 2-3 cloves, but I always add more!)
2 cups water
2 cups half-and-half (obviously use a soy version if you are vegan or lactose intolerant, trader joe's carries one)
4 cups cubed yukon gold potatoes or any small gold potatoes (about 3-4)
2 cups celery chopped, plus leaves (4 stalks)
1/8 tsp turmeric ( I didn't have any so I used curry powder)
Fresh ground black pepper to taste
2 tsp salt plus dash or to taste
1 cup finely cubed extra firm tofu **optional, but add for more protein**
1/2 cup frozen corn **optional**
1 1/2 cups finely slicked leeks (2 leeks, white part only)
1 tsp dried rosemary or 2 tsp minced fresh
1/4 cup toasted sliced almonds **optional**
1. Heat 2 teaspoons of butter or oil in a 4 quart pot over high heat. Add the onion and sauté for a couple of minutes until it just begins to brown. Add the garlic and sauté for another minute.
2. Add the water, half-and-half, potato, celery, turmeric, pepper, and 1 3/4 teaspoon of the salt and gently bring to a boil. Immediately reduce the heat to medium-low, cover, and simmer for 10-15 minutes until the potatoes are tender.
3. Meanwhile, if including the tofu, heat 2 teaspoons of the butter or oil in a medium skillet over medium-high heat. Add the tofu and 1/4 teaspoon of salt and pan-fry for about 5 minutes, stirring occasionally, until the tofu is golden brown on most sides. Once the potatoes are tender, add the tofu, and corn to the soup. Skip this is you aren't adding the corn or the tofu!
4. In the same skillet, heat the remaining 2 teaspoons of butter or oil over medium-high heat. Add the leek and the remaining salt and sauté for a few minutes until the leek begins to brown. Add this to the soup along with the rosemary.
5. Simmer the soup for a few more minutes. Remove from the heat and ladle into bowls. Garnish with toasted almonds (optional) and serve!
**Blended Variation
If you want a thicker consistency, blend 2 to 3 cups of the soup adding the tofu, corn, and leek.
Cook time is 35 mins
Recipe credit: Wai Lana's favorite soups
Photo: mine (pardon the horrid quality of my pictures I need to charge my Nikon d50)
