Dairy Free Potato and Leek Soup Yield: 4 large servings 1/4 cup olive oil 4 large leeks, white and light green parts only, thoroughly washed (this means just don't use the bottom of the bunch. They are thick and woody) 2 large white potatoes (about 1 pound total), peeled and cubed (I don't peel my potatoes) 32 ounces vegetable or chicken broth Salt and pepper to taste In a medium saucepan, heat the olive oil. Quarter the leeks and slice thinly. Add the leeks to the saucepan, cover, and cook over medium heat until softened, about 8 minutes. Stir occasionally to prevent sticking. Add potatoes and broth. Bring the mixture to a simmer over medium-high heat (about 10 minutes). Cover, lower heat to medium, and cook for another 30 minutes, or until potatoes are soft. Stir occasionally to prevent sticking. Transfer the mixture to a blender or use an immersion blender to purée until smooth. Reheat and add salt and pepper to taste. Serve hot. I like to make this in the crockpot. One could probably use a 3-quart size.
1. Put the cubed potatoes and broth in the crockpot. Check after two hours for doneness. 2. In a medium saucepan, heat the olive oil. Quarter the leeks and slice thinly. Add the leeks to the saucepan, cover, and cook over medium heat until softened, about 8 minutes. Stir occasionally to prevent sticking. If you rather you can add the olive oil and thinly sliced leeks directly to the crockpot when the potatoes are almost done. They will soften quickly. 3. Season with salt and pepper and other seasonings of your choice. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
