CREAMLESS POTATO LEEK SOUP
4 Medium Yukon Gold Potatoes, peeled and diced
2 Large Leeks, light green and white parts
2 Tablespoon Olive Oil
3 Tablespoons Dry White Wine
4 Sprigs Fresh Thyme, 1 teaspoon dried
1/2 Sprig Fresh Rosemary, finely minced, about 1/2 teaspoon
2 Bay Leaves
6 Cups Vegetable Stock or Water
1 teaspoon Salt, or to taste
1/4 teaspoon Freshly Ground Black Pepper or to taste
1 Cup Unflavoured Soy Milk
-Rinse the leeks well then thinly slice.
-Peel and dice the potatoes.
-In a large stockpot, heat the oil over a medium-high flame.
-Add the leeks to the oil and sweat until they are softened, about 3-5 minutes.
-Pour over the wine and sauté for an additional minute.
-Add the potatoes and stir well to prevent sticking.
-Add the stock, salt, bay leaves, rosemary and thyme.
-Bring the soup to a simmer and cook until the potatoes are soft, about 20 minutes.
-Add the pepper and remove the bay leaves and thyme stems.
-Then blend with a hand immersion blender or a food processor until smooth.
-Once slightly cooled, stir in the soy milk.
-Adjust salt and pepper, if necessary.
-Garnish with truffle oil, chives, smoked gouda or toasted garlic… you name the taste.
I added chives to mine. Pretty good. Also added sweet peas because it was looking a little too yellow for my tastes.
OH, and I obviously didn’t blend mine! lol