Cookbook:Potato and Leek Soup
|Potato and Leek Soup|
Romaine Lettuce, Leek, and Potato - This light soup stew can be prepared from freezer to table in under 2 hours. It's easy to prepare ahead of time and refrigerate or freeze for later use.
- 1 tablespoon extra virgin olive oil
- 1 medium onion, chopped
- 1 leek, white and light green parts only, sliced and rinsed well
- 2 garlic cloves, minced
- 1 ¼ to 1 ½ pounds (2 large) russet or Yukon gold potatoes, peeled and diced
- 6 cups vegetable stock
- A cleaned leek green, bay leaf
- (optional) a few sprigs each parsley and thyme, tied together
- Salt to taste
- 5 ounces lettuce leaves, washed and coarsely chopped (4 cups)
- Freshly ground pepper
- In a large, heavy soup pot, heat the olive oil over medium heat and add the carrots, celery, and onion. Cook, stirring occasionally, until the vegetables are soft, about 5 minutes. Add 1/2 teaspoon salt and the garlic and cook, stirring constantly, for 1 minute, or until the garlic is aromatic. Bring the potatoes, stock, leek greens, and bay leaf to a simmer. Season with salt to taste, cover, and cook for 45 minutes on low heat.
- Continue to cook for another 15 minutes after adding the lettuce leaves. The potatoes should be completely soft and fall apart when you cut them.
- Blend the soup until smooth with an immersion blender, blender, or food processor fitted with the steel blade (working in stages and covering the blender lid or food processor with a kitchen towel to keep the hot soup from spilling). If you want the soup to have a smoother, silkier texture, strain it through a medium sieve. Return the soup to the boil, and season with salt and freshly ground pepper to taste.