Friday, April 20, 2012

Potato Leek Soup

Leeks are in season and this is my one of my favorite ways to use them. I picked up a bunch of them from the farmers market last week and was excited to turn them into one of my favorite soups. This soup is very healthy, easy to make and the leftovers taste even better. Plus it makes your house smell amazing while it cooks. Chris and I spent his day off making this for dinner :)

about five medium size leeks
 *Usually leeks are large but mine were small, maybe since the season is early..or late?, if you find large ones I would only use about 2
2 tbl canola oil
3 cloves garlic
1/4 cup chopped yellow onion
5 cups of water
2 veggie bouillon cubes
3 large russet potatoes, cubed
pepper to taste

In a large pot add oil and garlic. Heat on low for a couple minutes. Then add onion and heat on medium low until translucent.

Cut off the round lighter green stalk of the leek, setting the dark green tops aside. Add the leeks to the pot and cook until soft.

Chop the top parts of the leeks and add with the potatoes, 4 cups of the water and the bouillon cubes. Bring to a boil.

Allow the soup to gently boil until the potatoes are soft and the soup becomes creamy. Stir frequently. Keep the extra cup of water handy in case the water level gets too low.

*I like to keep the water at a minimum because the soup will be creamier rather than brothy. When you add water initially only use enough to cover the ingredients by about an inch and then add water if too much disappears.

Serve in bowls with pepper. Enjoy!

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