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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is a great creamy potato leek soup without the cream (dairy). I love it and make it all the time. I adapted it from my mom's recipe. (Hers is in parenthesis) Not sure if it was one of Grandma's German recipes or not, but potato leek soup is very German. Ingredients:
2 cups leeks, sliced |
6 tbs olive oil (originally butter, but that's not vegan) |
8 cups vegitable broth (originally chicken, ditto) |
4 med potatoes or 2 lbs, cut in 1/8 slices |
1 onion, grated |
4 tbs fresh parsley, chopped (moms) |
-or |
2 tbs fresh dill chopped for a delightful variation (mine) |
2 bay leaves |
salt to taste (originally 2 tsp) |
1/2 tsp white pepper |
Directions:
1. Clean Leeks well and slice whites and the tender greens.
2. In heavy soup pot, saute Leeks in oil for about 5 minutes till soft, do not brown.
3. Add all remaining ingredients. Bring to boil, cover, and reduce to simmer. Simmer for 50 minutes.
4. Puree soup in blender (carefully as it's hot!) or with an immersion blender.
5. Serve garnish with a small sprig of parsley or chopped dill.
6. Crockpot instructions: Saute leeks in oil till soft, deglaze pan with a little broth, add everything but herbs to crockpot. Divide herbs in half, add half now. Reserve the other half to add 1 hour before cooking is done. Cook for at least 6 hours on Low, till potatoes are soft. Puree as above and serve.
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