What’s better on a cool fall day then a good soup. This one is one of our standard fall back soups. We just love this soup. Angela (you can visit her at beyondthebun) was visiting us and she had a hankering for a taste of her trip to Ireland. The great thing about this soup and about much of what she had while she was oversees was its a great option for a celiac. And this one just happens to be vegan as well. Win/Win for all parties involved.
We didn’t do much in regards to tweaking this, in fact the only tweak we really went with this time was that I had some roasted garlic laying around so we used that in place of the fresh garlic that the recipe called for. Additionally we browned the potatoes with the veggies instead of waiting, but hey whatever works. So without further ado, here it is. Again the credit to this goes to Jamie Oliver’s Food Revolution cookbook.
Leek and Potato Soup
2 carrots; peeled and roughly chopped
2 celery stalks; sliced
2 medium onions; chopped
1 pound leeks; quartered, sliced and rinsed thoroughly
2 cloves of roasted garlic; sliced
7 cups veggie stock (7 cups water, 3 tsps of better than bouillon veggie stock)
1 pound of potatoes; peeled and diced
salt and pepper
Heat the broth to boiling in one pot. In a separate large saucepan heat the olive oil over medium high heat. Place all the chopped and diced ingredients in the pan. Mix the ingredients together.
Turn down heat to medium, cook for 10 minutes with the lid askew, making sure that the carrots have softened but they still hold their shape, the rest of the veggies should be slightly golden. Add the boiling broth to the vegetables, bring to a boil and then reduce heat and simmer for 10 minutes with the lid on.
The potatoes should be fork tender. Season with salt and pepper, you can serve it as is (which we’ve done many times), or as we did this time pulse it with an immersion blender until smooth.
Serve and enjoy.