Leek And Potato Soup
Leek and Potato Soup
Servings: 4 hearty servings
Ingredients
- 1 leek , washed thoroughly, slit in half, then thinly sliced. Look within the leaves, because leeks have a way of concealing grit in their folds. And nothing spoils a soup faster than dirt.
- 2 medium russet potatoes , diced and then nuked in the microwave with ½ cup water for 5-7 minutes or until tender
- 1 teaspoon ground black pepper
- 5-6 cloves garlic , thinly sliced
- ¼ cup cilantro leaves and stems , chopped
- 1 teaspoon olive oil
- Salt to taste
- ½ cup soymilk (optional, but recommended for extra creaminess)
Instructions
- Heat the oil in a saucepan.
- Add the leeks and some salt and saute over medium-low heat until the leeks start to wilt.
- Add the cilantro, garlic and pepper. Stir well and allow the leeks to cook until quite tender.
- Add 3 cups of water, or enough to almost cover the leeks. Add the potatoes. Bring to a boil and simmer, around 2-3 minutes. Turn off the heat.
- If you have an immersion blender, get it out and blitz the soup to a smooth puree right in the pot. If not, add it to a blender (not a food processor), in batches if needed, and blend.
- Return the soup to the saucepan and warm through. Add the soymilk if using, and check for seasoning. Add more salt if needed.
- Enjoy!