We are now
into the second week of September, and in our neck of the woods right now,
Mother Nature is giving us just a hint of delicious almost-fall-ish weather.
Outside, the air is a bit cool, with a nice breeze. This is the kind of weather
which makes me want to switch from light, summer-time meals to something a
little more… well… fall-ish!
Since we had
a whole bunch of potatoes and leeks sitting around from our farm share, I was
thinking of maybe a potato-leek soup. I love the flavors of potato-leek soup,
but I was in the mood for something a little less fussy… a little more rustic,
hearty and simple. This is what I came up with: A potato-leek soup which is not
pureed, and definitely not fancy. I left the peels on the potatoes, and tossed
in a handful of herbs from the garden. It was quite simple to make, but
oh-so-satisfying to eat!
NOTE: You
can make this soup vegan, by skipping the butter and increasing the olive oil,
and using a non-dairy milk instead of the cream.
2 Tbsp
butter
1 Tbsp olive
oil
2 cups of
chopped and rinsed leeks (white and light green parts)
4 cups of
diced potatoes
6 cups of
vegetable broth
Small bunch
of fresh parsley, chopped
A few sprigs
of thyme, chopped
½ cup heavy
cream
Salt and
pepper to taste
Melt the
butter in a large soup pot. Add the olive oil and the leeks, and cook,
stirring, until the leeks start to soften, but not brown. Add the potatoes, and
stir. Add the broth and herbs, then bring to a boil. Simmer on medium-low heat
until the potatoes are soft. Once the potatoes are cooked through, use a masher
to slightly smash up the potatoes in the pot… not too much, though! Add the cream, then season with salt and
pepper to taste. Serve with a salad and some warm, crusty bread.
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