Vegan Potato Leek Soup
This the season for soups! Or at least it should be. California has had one of the driest winters on record, creating an excellent climbing season but a terrible season for the water supply. Normally I welcome the few months of winter when the skies are dark and dreary and I can warm up with a hot bowl of homemade soup. So, this winter I’ve improvised and had a hot bowl of soup under sunny skies.
My csa box has been full of potatoes, leafy greens, and leeks lately, making potato leek soup the perfect recipe. I’ve adapted a recipe that I found on epicurious (my go to site for recipes), and come to have this standby:
3 tablespoons of Olive Oil
1 pound potatoes chopped into 1″ cubes (I just use whatever is in the csa box, but Yukon Gold, Russet, etc would work fine)
3 leeks (white and pale green parts only)
4 cloves of garlic (I’m a garlic lover, and even put in more sometimes)
1 tsp salt
4 cups of broth
1 head leafy green (mustard greens, kale, chard, etc)
2 teaspoons thyme
Salt and pepper to taste
Saute leeks in olive oil over medium heat until the leeks get soft and translucent. Add in garlic , saute for 3 minutes. Add in salt, potatoes and broth, bring to boil and simmer for 20 – 25 minutes. Add in leafy greens and thyme, cook until greens are wilted, about 5 minutes. Remove from heat. Pour half to two thirds of the soup into the blender, then add back into the pot.