Ingredients: |
Ingredients: olive oil
5-6 Yukon gold potatoes, scrubbed and cubed
1/2 bulb celeriac (celery root), peeled and cubed
4 leeks, thinly sliced (white and soft green parts only)
5-6 cloves garlic, peeled, smashed, and minced
vegetable stock or vegetable bouillon
dried thyme
dried dill
Worcestershire sauce
freshly grated nutmeg
bay leaf
freshly ground pepper
hot sauce (I use sriracha)
(Optional: half and half or milk, sour cream for garnish)
|
Directions: |
Directions:Cover the bottom of a heavy soup pot with olive oil and bring to medium high heat. When the oil becomes fragrant, add the potatoes, celeriac, and leeks; saute until the leeks begin to wilt and grow translucent. Stir frequently to keep the potatoes from sticking. Toss in the garlic, thyme, dill, and bay leaf. Pour in enough vegetable stock or water and bouillon to cover the potatoes, approx. 6-8 cups.
Bring the whole lot to a simmer and add the Worcestershire sauce, bay leaf, nutmeg, pepper, and hot sauce, to taste. Let it cook over medium heat until the potatoes are soft, around 20 min.
Remove the bay leaf and pour in batches into a blender. Blend until smooth. If you prefer a creamier soup and are not concerned with keeping it vegan, adding a little half and half to the blender mix lends a nice richness.
Return the soup to the stove and let it simmer until you are ready to serve. Adjust the seasonings. If you want it richer, add more half and half. If it's too sweet, try a dash of apple cider vinegar or more Worcestershire. Too bland? More hot sauce, thyme, and dill.
Garnish with a drizzle of sour cream (or soy substitute), a spring of fresh dill or parsley, and a shake of paprika for color. |
Personal
Notes: |
Personal
Notes: I serve this with dark rye bread or Irish brown bread and a green salad with apples, green onions, and seeds. It's hearty enough for cold weather, but it incorporates spring and summer vegetables and isn't out of place on a warm weather table.
|
This recipe for Potato Leek Soup is from