Quick & Creamy Potato Leek Soup
Friday, March 7, 2008
Tuesday morning I had a four and a half hour dental appointment that was grueling to say the least. So for the last 3 days I have been on a very soft diet. The first day I made a grilled tomato soup that was inspired by a recipe I found on Fat Free Vegan. By this afternoon however I wanted something a little heartier with more protein so I looked in the fridge to see what was available.
I found 5 red potatoes, a good sized Leek and some carrots and celery so I set out to create a quick and hearty potato soup. It was so good that I decided to take a photo and post the recipe for you.
I love potato soup but rarely make it since my husband isn't a fan. And to tell you the truth this is the first pot I've made in a couple of years. Now I am kicking myself for having waited so long. Make a batch of my Light as Air Cornbread to go with it and you will have supper ready in no time. Play with the ingredients to suit your own taste. I didn't actually measure anything so I am guessing at the amounts of seasoning and liquids.
Karen's Last Minute Red Potato Soup
5 medium red potatoes (or 4 Yukon gold)
6 cups water
3 medium leek tops (or 6 green onion tops)
2 medium carrots
2 stalks celery
2 cloves garlic, crushed
1 1/2 tsp. seasoning salt
1/2 tsp. onion powder
1 1/2 tsp. sea salt
1/2 tsp. white pepper
additional garlic powder (opt.)
3 cups light vanilla soy milk
3 Tbs. Yukon Gold organic potato flakes
1 cup shredded soy cheese (I used Veggie Shreds Cheddar and Pepper Jack soy cheese)
Clean potatoes and cut them into quarters - leave skins on. Place them in a soup pot with the water and 1/2 tsp of the salt. Bring to a full simmer while preparing vegetables.
Place leek tops (I use the white heads as well as the firm, light green part of the stem), carrots, celery and garlic in a food processor and pulse to chop finely. If you do not have a processor you can chop veggies by hand. Add the vegetable mixture to the potatoes and simmer for about 10 minutes or until potatoes are tender enough to blend.
With either a hand mixer or an electric hand blender blend soup in the pot until the potatoes are smooth. The potato skins will not blend and that's OK.
Add seasonings, soy milk and soy cheese, stir until cheese melts. Add enough potato flakes to thicken the soup to your liking. Add additional salt and pepper to taste.
Serve warm with cornbread and a salad for a complete supper. For dessert make a peach parfait to top off a perfect meal.
Labels: potato soup, recipe, soup, Vegan, Vegetarian
