Potato Leek Soup

Awesome soup recipe! David and I both had seconds. The corn adds a nice texture and the cilantro adds an interesting dimension to the flavor combination.


Potato Leek Soup
1 Leek (julienne, 2 inches)
1 Yellow onion (medium sized, diced)
2 garlic cloves, minced
1/2 tsp sea salt
olive oil
Potatoes (We used 4 small red potatoes and 1 large russet potato--peeled and cut into small pieces)

4-6 cups vegetable broth (Ours was fennel based, as we had a ton of frozen fennel left over from a couple months ago. Less broth will make a thicker soup.)

1 cup soy milk

Fresh cilantro

Thyme, rosemary, parsley, and ginger to taste

Optional: Was added 1.5 cups corn to add some texture to the puree.

In a deep sauteing pan (with a lid), saute garlic, onions, and sea salt in olive oil until onions appear translucent (5 minutes). Add leeks and saute until softened.

Pour broth over the vegetables and add potatoes. Bring to a boil, the reduce heat and cover.

Let simmer covered until potatoes are softened. Strain soup into a large pot, collecting solids in a colindar.  Puree solids (we used a food processor, but I am sure there are many ways to puree the soup).  Add the puree back to the soup, and stir until well blended. Add the soy milk, and adjust spices to taste. Add corn, if desired. Serve with a cilantro garnish!