It’s the time of year where I start really wanting to go to the farmers’ market again. I need to remember this soup the next time I buy way too many vegetables to eat.
I might’ve used the dark green parts of the leek in this soup too even though the ingredients clearly say only the white and light green parts. Oh well. I don’t always pay attention. But it turned out good! … and green!
This soup is vegan if you don’t bother with the sour cream.
It’s even velvety. Just sayin’.
Hey look! One of my potato peels was smiling! Can you even believe it?
- 1 T extra-virgin olive oil
- 2 leeks, white + light green parts washed and sliced into 1/4-inch slices
- 1 yellow onion, chopped
- 1/2-1 t sea salt
- 3 cloves garlic, pressed
- 2 large Yukon Gold potatoes (about 1 lb.), peeled and cubed into 1/2-inch cubes
- 4 cups vegetable stock
- 1 t dried rosemary
- a few dollops of sour cream, optional
- Heat a dutch oven or a 4-quart soup pot over medium heat and add olive oil. Add leeks, onion and 1/2 teaspoon sea salt and saute for about 5 minutes, stirring often, until onion looks clear.
- Add garlic and stir until fragrant, about 1 minute. Add potatoes, vegetable stock, rosemary and pepper. Cover and bring to a boil. Reduce heat to a simmer and cook 20 minutes.
- Transfer soup to a large bowl and blend soup, 1 cup at a time until smooth. Pour soup back into soup pot. Continue until all the soup has been blended. Season to taste, adding more sea salt and pepper as you need it. Serve hot with a dollop of sour cream, if you’re not vegan.