Potato Leek Soup
Contributed by Priscilla Feral, from Friends of Animals.
- 1 tablespoon extra virgin olive oil
- 1 medium onion, chopped
- 1 lb. leeks (white and pale green parts), rinsed and chopped
- 2 medium russet potatoes, peeled and diced into 1/2-inch pieces
- 1/2 head of chopped cauliflower florets
- 4+ cups vegetable broth
- 2 teaspoons grated fresh ginger
- 1 teaspoon fresh lemon juice
- 1 tablespoon thinly sliced scallions (for garnish)
- Salt and pepper to taste
In a large pot, heat oil over medium heat. Add onion and cook over low heat, stirring occasionally, until golden brown, about 15–20 minutes. Add leeks, potatoes, 3 cups of broth and ginger. Bring to boil. Cover, reduce heat and let simmer until potatoes are tender, about 20 minutes. Remove pot from heat; let mixture cool slightly, about 10 minutes.
Using a slotted spoon, transfer all solids in the pot to a food processor. Process until smooth or of desired texture for soup. Gradually add liquid to processor, then return soup to the pot.
An alternative to transferring the solids to the food processor is to use a hand immersion blender to blend the mixture with all the broth after the potatoes are tender. This allows for blending to a desired (chunky) texture more easily.
Bring the soup to a simmer, adding remaining broth for desired consistency. Season with salt and pepper and stir in lemon juice. Garnish each bowl with sliced scallions.
Photo courtesy of Priscilla Feral.