So, a few weekends ago Dan (my husband) was called into man-action and went down to Delaware with his good friend, Colin. Colin has a potato gun. Suffice it to say… Dan came home with a LOT of potatoes. This actually worked out perfectly.
In Dan’s absence, I came up with a grandiose plan for making potato and leek soup; I also decided that I needed to make the veggie stock needed for the recipe. The recipes and results are shown below.
** caveat: I have a lot of pics of the stock cooking, but not so many of the soup. Trust me when I say it’s because the soup was too delicious to be photographed – it needed to be eaten.
Both recipes are adapted from Mark Bittman’s How to Cook Everything Vegetarian.
For this recipe, Bittman recommends cutting the vegetables into smaller chunks; they cook faster and apparently it ‘extracts greater flavor’.
2 tablespoons vegetable oil
4 carrots, sliced
1 sweet onion, quartered (no need to peel)
4 potatoes, sliced
3 celery stalks, chopped
2 leeks (chop only white and light green parts) and the greens from one or both
1 large shallot, sliced
cloves of garlic to taste (I tend to use 4-6, a reasonable amount would be 2-3)
5-10 white mushrooms, halved (the five I used were quite large)
fresh parsley, chives (and/or any fresh herbs on hand)
soy sauce (2-4 tablespoons)
salt and pepper
Heat the oil in a deep skillet or stockpot over medium-high heat. When hot, add the onion, carrots, potato, celery, leeks, shallot, garlic, and mushrooms. Sprinkle with salt.
Cook about 5 minutes without stirring, then lower heat and continue to cook and stir infrequently until veggies begin to brown and stick to bottom of pot.
Add water, soy, herbs, and leek greens.
Bring to a boil, then reduce heat and simmer for another 30 minutes or so.
Strain and save in pint jars for use in other recipes. It won’t keep all that long, but you’ll use it up before it goes bad anyway.
I strained the stock into pint jars. Next, I made half of the stock into soup…
Potato and Leek Soup
2 tablespoons butter or vegetable oil
3 potatoes (medium to large), peeled and cubed
2-3 leeks, sliced (cleaned, only use white and light green portions)
freshly ground black pepper
1 quart veggie stock or water, warmed
1 cup Greek yogurt or sour cream, plus some for garnish
fresh chives, diced
Heat the butter or oil in a large saucepan or stockpot, over medium heat. When the butter melts (or oil is hot), add the vegetables. Sprinkle with salt and pepper and cook, stirring, for 2-3 minutes. Add the stock and cook until the veggies are tender (20 minutes or so).
Remove from heat. Add Greek yogurt and use an immersion blender to blend to the desired consistency*, then garnish with dollop of yogurt and a sprinkle of chives.
* You can use a blender for this step, but be sure to let the soup cool first. Adding hot soup to a blender can cause the seals to fail and you to end up with potatoey goodness all over you and your kitchen.