Friday, December 10, 2010
Delicious Leek and Potato Soup!
You will need:
1-2 Tablespoons of oil (canola, safflower or olive will do)
2 vegetable bouillon cubes (mine make 2 cups of stock per cube)
8 cups of water
1 large leek (about 1.5 cups chopped)
8 small potatoes
1/2 a cup of silk coffee creamer (original)
1/4 to 1/2 teaspoon of salt
1/4 to 1/2 teaspoon of pepper
First you will need to cut your leek into thin rings. Starting from the bottom, cut the bottom off and compost or discard. Then work your way up the leek, cutting rings that are about 1/2 a centimeter or 1/4 inch thick. Don't worry if they are too thick, as the really break apart in the cooking process. Now wash the rings. It is very important to wash them thoroughly as there tends to be a lot of dirt in leeks.
Now heat your oil on medium heat in a large pot. Add the leeks, and allow them to soften, but not brown. Keep and eye on them and stir as needed. While you are doing this, you can wash and chop your potatoes into small cubes. I used new potatoes, so I left the peel on.
Once the leeks have softened, add the water, potatoes, and bouillon cubes to the pot. Bring to a boil on high heat, and then reduce to low/medium and simmer until the potatoes are soft. Take a potato masher, or a hand blender, and mash the contents of the pot. You can leave it at whatever consistency suits you. Now add the silk creamer and the salt and pepper. You can add more or less salt and pepper to taste of course! Let simmer for another 5 to 10 minutes. Ladle into bowls and enjoy!