Thursday, September 23, 2010

potato leek soup

i've been holding off on making this soup for a while, but today is absolutely a soup day (as most fall days in oregon prove to be), and this soup is just right for starting soup season.


1/3 cup unsalted butter
1-2 tablespoons extra virgin olive oil
5 medium to large potatoes (i used red skinned potatoes, but yukon gold ones would also work well), cut into rough chunks
3 leeks, roughly chopped and cleaned of dirt and sand
2 cloves of garlic, minced
1/3 cup dry white wine
4 cups veggie broth
2 cups unsweetened soy milk
1/2 cup grated parmesan
salt and pepper to taste

in a large stock pot, heat butter and olive oil over medium-high. once the butter has melted, add the potatoes and stir to coat all of the chunks. allow them to cook for 7-10 minutes, then reduce heat to medium and add the garlic, leeks, and wine. stir once again to coat and allow to cook, covered for 15 minutes. uncover, add veggie broth and puree using an immersion blender (or allow to cool and transfer to a food processor). stir in the soy milk and parmesan and it's ready to go.

it doesn't even fall over when you tip it sideways (do not try at home)...


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