Wednesday, August 12, 2009

Peppery Potato-Leek Soup

Potatoes are in full season right now with many different varieties available at the Farmer's Market. I love love love potatoes and all the different recipes you can make with them. Potato-Leek soup is one of my favorites and as such, I couldn't resist putting together my own vegan version of the classic, hearty soup. Additionally, I added cayenne pepper to the recipe to give the soup a nice little kick.

Peppery Potato-Leek Soup


2 leeks
4 large yukon gold potatoes
3 cloves garlic
1 tsp olive oil
½ cup vegan margarine (stick form works best)
1 tsp celery salt
2 cups vegetable broth
2/3 cup vegan unsweetened cream (alternatively, you can use soy milk, but the soup will be thinner)
1 tsp black pepper
½ tsp salt
½ tsp cayenne pepper

Chop off the ends of the leeks and cut into slices. In a colander break apart the leek slices and wash thoroughly. Scrub potatoes and slice into quarters. In a large stockpot over medium, heat olive oil and melt 1/4 cup of butter. Add chopped garlic, leeks, celery salt, and potatoes and saute for 5 minutes. Add 2 cups vegetable broth and let simmer 25-30 minutes until potatoes are soft. When potatoes are ready, pulse mixture with hand blender until a thick, soupy texture develops (a potato masher also works). I suggest leaving a few chunks of potatoes behind for a heartier meal. Add rest of butter, cream, pepper, chives, salt, and cayenne. Set heat to medium-low and let sit 5 more minutes, stirring occasionally. Serve deliciously hot and tasty.

I recognize this is summer and it might be a little hot for this meal! Another option is to freeze a large portion and reheat it in a stockpot when it's a little colder outside. Either way it is a delicious and filling dinner for all to enjoy.

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