Cookbook:Potato and Leek Soup

| United States |Vegetable | Vegetable Soup

Potato leek soup is a light soup that can be prepared from freezer to table in under 2 hours. It's easy to prepare ahead of time and refrigerate or freeze for later use.

Ingredients

 * 1 tablespoon extra-virgin olive oil
 * 1 medium onion, chopped
 * 1 leek, white and light green parts only, sliced and rinsed well
 * 2 cloves garlic, minced
 * 1.25–1.5 pounds (2 large) russet or Yukon gold potatoes, peeled and diced
 * 6 cups vegetable stock
 * 1 cleaned leek green
 * Bay leaf
 * A few sprigs each of parsley and thyme (optional), tied together
 * Salt to taste
 * 5 ounces lettuce leaves, washed and coarsely chopped (4 cups)
 * Freshly-ground black pepper

Procedure

 * 1) In a large, heavy soup pot, heat the olive oil over medium heat and add the onion and leeks. Cook, stirring occasionally, for about 5 minutes until soft,.
 * 2) Add ½ teaspoon salt and the garlic. Cook, stirring constantly, for 1 minute or until the garlic is aromatic.
 * 3) Add the potatoes, stock, leek green, bay leaf, and parsley/thyme bundle. Bring to a simmer, and season with salt to taste.
 * 4) Cover and cook for 45 minutes on low heat.
 * 5) Add the lettuce, and simmer for another 15 minutes. The potatoes should be completely soft and fall apart when you press them.
 * 6) Blend the soup until smooth with an immersion blender, blender, or food processor fitted with the steel blade (working in stages and covering the blender lid or food processor with a kitchen towel to keep the hot soup from spilling). If you want the soup to have a smoother, silkier texture, strain it through a medium sieve.
 * 7) Return the soup to the boil, and season with salt and freshly ground pepper to taste.
 * 8) Serve.