Potato and Wild Leek Soup
3-4 fist sized potatoes
3-4 fist sized potatoes
1/4 cup (approx) margerine, butter or substitute
1/8 tsp salt
1 stalk of celery
1 large carrot
2-3 large (store bought) leeks, or equivalent in baby wild leeks (about 8-10)
3 cloves of garlic
1 cup milk (if substituting with soy milk make sure it is PLAIN and not vanilla or sweetened)
Potato flour to thicken (a few tablespoons)
1 cup milk (if substituting with soy milk make sure it is PLAIN and not vanilla or sweetened)
Potato flour to thicken (a few tablespoons)
1 tsp approx chopped fresh Rosemary
1 tsp approx chopped fresh Basil
1 tsp approx chopped fresh Basil
**Note about leeks: If you use the whole plant your soup will be coloured slightly green. If you use only the white 'bulb' then you will have a creamy white soup. You may need more or less leeks in the recipe depending on which method you use.
Chop potatoes, place in large pot and cover with warm water.
Chop and sautee celery, carrot, leeks and garlic with the margerine and salt, only until all vegetables are coated.
Add vegetables to the potato pot, bring to boil, and simmer until tender.
Add milk and bring to a heat again, but don't boil. Turn the stove off.
Using potato masher or hand bender, puree the mixture in the pot.
Add potato flour to thicken if desired. Sprinkle a tablespoon at a time while stirring until desired thickness is reached.
Add chopped fresh herbs.
Cover and let sit for about 10 minutes to allow flavours to steam through.
Chop and sautee celery, carrot, leeks and garlic with the margerine and salt, only until all vegetables are coated.
Add vegetables to the potato pot, bring to boil, and simmer until tender.
Add milk and bring to a heat again, but don't boil. Turn the stove off.
Using potato masher or hand bender, puree the mixture in the pot.
Add potato flour to thicken if desired. Sprinkle a tablespoon at a time while stirring until desired thickness is reached.
Add chopped fresh herbs.
Cover and let sit for about 10 minutes to allow flavours to steam through.
Yum Yum!! Toby ate tonnes.
I've also made this as a Potato Rosemary or a Potato Sage soup, omitting the leeks and adding way more of the desired herb at the end.
An easy version of this is to add all the potatoes and veggies to one pot, stir in oil or margerine over heat, add water and boil until tender. Mash and add desired amount of milk, thickener and herbs at the end.
An easy version of this is to add all the potatoes and veggies to one pot, stir in oil or margerine over heat, add water and boil until tender. Mash and add desired amount of milk, thickener and herbs at the end.
Happy Eating!!
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