Hi all. Yes it's been a while since I've posted in my blog and yes I let the chaos of my life overtake what was an incredibly stress-relieving venture--namely, writing to you all, on here, sharing and exchanging healthy and thoughtful ideas about food. But here I am back again, (hopefully this time I can keep it up so that a new post appears every couple of days.)
And now, my recipe for potato leek soup. Envisioned after my uncle visited my house and declared there to be "several" edible leeks still unharvested in our small backyard garden. The soup was delicious and the preparation a breeze:
Ingredients
4-5 medium sized leeks - cleaned and chopped just a few inches past the part where it turns green
3 medium sized russet potatoes - peeled and chopped into 1-2 inch thick pieces
1 bag of fingerling potatoes (I find the contrast of starches to give the soup a little edge)
2 scallions - chopped
2 medium-sized shallots - chopped
4 cups low-sodium organic chicken or vegetable stock
2 cups water
2/3 cup cream (can substitute here for milk or yogurt though if you add yogurt I suggest adding it in the blender after the soup has cooked)
Salt and pepper to taste
Directions
1. Place the first 8 ingredients in a large pot on high heat. Allow to reach a boil then simmer for up to 1 hour.
2. Place soup in blender (I did it in batches and waited a while for the soup to cool - trust me on this one, you don't want a potato leek facial)
3. Add salt and pepper as necessary/desired, and add more water if the soup seems a bit thick.
ENJOY!
See? Piece of cake! Err... piece of leek root....
Yours tastefully,
Organic Eats
