The offspring of leeks and potatoes is a rich, creamy broth that could pass for a gourmet starter or a comfort staple. Doesn’t need a dab of cream! The ingredients speak for themselves. Make extra and freeze for the winter!
Leek & Potato Soup
- 3 1/2 cups chopped leeks
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/3 cup white wine
- 3 cups boiling water
- 1 teaspoon vegetable bouillon
- 5–6 cups potatoes, chopped small
- 1 bay leaf
- 1 teaspoon thyme
- sea salt & black pepper, to taste
- 1 whole wheat sprouted tortilla
- Gruyère cheese, shaved
- a dollop of yogurt per serving
- chives, minced
- In a soup pot, heat the butter and olive oil. Add the leeks and saute for a couple minutes. Add the white wine and continue to simmer for about 5 minutes, covered with a lid. And the water and dissolve the bouillon. Add the potatoes, herbs, and spices, and cover for about 25 minutes, or until potatoes are tender. Transfer to a blender, or use an immersion blender, and coarsely puree. Return to stove top and simmer for about 5 minutes. Garnish with chives and yogurt.
- Shave the gruyere on one half of the tortilla and fold over. In a toaster oven, or oven on low (250 degrees), toast until browned, and cheese is melted. Cut into wedges and fancify your soup! Also a delicious substitute for a spoon.