Last night I made potato leek soup, loosely based on this recipe. Here’s the finished product:
Ali-Sun was craving a nice, warm, cozy blended soup – comfort food. I’m a big fan of leeks, and there were some really nice organic ones over at Farmer and the Cook.
We rarely cook in butter anymore – we’ve switched over to Nutiva Coconut Oil, which is fantastic. It does cook a little hot when sauteing, but imparts a very mild flavor and doesn’t have a fatty taste.
Once cooked, I combined the leeks with diced russet potatoes and vegetable stock. I used a combination of Better Than Bouillon stock and a chicken-flavored vegetarian powder stock.
I didn’t measure out the weight of the potatoes (which probably came out about a half-pound or so above the 2lbs the recipe called for) and so the soup came out a bit thick – we used some extra stock for leftovers today. Lots of fresh parsley and a little rooster sauce for the top was a nice touch. Overall, I’d give this soup a B, with some room for improvement in consistency and the best stock to use.
Vegetarian Potato Leek Soup
A vegetarian potato leek soup with coconut oil and vegetable stock
Prep time: 15 min | Cook time: 45 min | Total time: 60 min
Yield: 4 servings
Ingredients: 3 large leeks | diced russet potatoes: 2 cups