RUSTIC POTATO LEEK SOUP
RUSTIC POTATO LEEK SOUP

INGREDIENTS:

  • 2 tablespoons olive oil (or butter)
  • 1 medium white onion, peeled and diced
  • 3 leeks, sliced into half-inch half moons (white and light green parts only)
  • 1 rib celery, thinly sliced
  • 5 cloves garlic, minced
  • 1/2 of cup dry white wine
  • 1 1/4 pounds yukon gold potatoes, cut into bit-sized chunks
  • 6 cups vegetable stock
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 1/4 teaspoon cayenne (or less, if you prefer)
  • Fine sea salt and freshly-cracked black pepper
  • Optional toppings: Home made croutons, grated parmesan, chopped fresh chives

Instructions

  1. Heat olive oil in a big stockpot over medium-high heat. Add the onion and sauté for 5 minutes, stirring occasionally. Add the leeks, celery and garlic and sauté for 3 minutes, stirring often.
  2. Add the white wine and use a wooden spoon to lift off any browned bits which are stuck to the bottom of the stockpot. Add the potatoes, vegetable stock, thyme, bay leaves, cayenne and stir to mix.
  3. Cook until the soup starts to simmer then reduce heat to medium-low, cover and simmer for 10 to 15 mins, till the potatoes are soft.
  4. Remove and discard the bay leaves and thyme stems. Taste the soup for seasoning and adjust salt and black pepper to your liking.
  5. Serve warm & garnished with your desired toppings and enjoy!

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