Potato Leek Soup Twice!
If you want to make a real vegetarian soup, you need to have vegetable stock. I’m not afraid to make a vegetable soup with chicken stock, but sometimes it’s good to change it up a bit. Plus having extra vegetables in one’s diet, even if liquid form, is never ever a bad thing. It’s especially useful when you get these wonderful looking leeks from the farmer market and you don’t want to let the tough green parts go to waste.
It’s also really easy and exactly like making chicken stock minus the chicken bones. So, take all the vegetable butts (remember those?) out of your freezer, add the leek tops and any other veggie pieces you have lying about, put ’em in your crock pot, add water, turn on low and wait until the veggies don’t really look like veggies anymore. (4-8 hours). By the way, the crock pot is my favorite way of cooking things. I use it at least twice a week and I’m considering getting another one… anyone have an extra they want to get rid of? 😉
Potato Leek Soup (not creamy)
- 3-4 small Potatoes, chopped
- 2 Leeks, chopped
- 1 clove garlic, chopped
- thyme, marjoram, bay leaf (or anything you like)
- salt and pepper
- butter/olive oil
I like to saute the leeks in a little butter and season them with salt, pepper and herbs* (not the bay yet). Once they’ve gotten soft and smell even better than they did raw, add the chopped garlic and saute another minute or so. Add a little bit of stock and de-glaze the bottom of the pan, then add the potatoes and enough stock to cover them and the bay leaf. Bring it to a boil and cook until potatoes are soft. I like to squish them a little bit after they’ve cooked, just so there’s a nice mix of potato chunks and mashed potatoes. This is how I made this week’s soup, but here’s another version that’s also good!
- Same ingredients as above
- 2 tbsp flour
- 1 cup milk
Some differences – This way has to use butter and the measurements are important. Also, you’ll want the potatoes to be precooked. I usually bake them and then chop them up to add to the soup.
Saute the leeks in 2 tbsp butter. Once the leeks are soft, add the herbs* and 2 tbsp flour to make a roux. Cook the roux, stirring almost constantly until the flour and butter have been incorporated together. This usually takes about 3-5 minutes. When your roux is ready, add 1/2 cup stock and whisk until the roux has been incorporated and then add another 1/2 cup of stock and the milk. Bring to a simmer for a few minutes – you’ll know it’s ready when the soup has thickened a bit; It will thicken more as it cools.
*This is when I add dry herbs. If you are using fresh ones (lucky) then add them at the end.