Leeky Potatoes
January 12, 2006
This version of potato and leek soup employs the process of puree to give it a thick consistency that is easy to reheat.
You will need: 2 leeks, peeled and chopped up; 2 medium sized russet potatoes peeled and diced, 3 stalks of chopped celery; handful of chopped flat leafed Italian parsley; 3 minced garlic cloves; 1 c of water; 1/2 c wine; 1 1/2 c of vegetable stock; 1/4 c cream; 1/4 c grated parmesan; salt and pepper to taste; wedge of lemon.
Step One: In a stock pot, combine celery, potatoes, leeks, garlic, and 3 tbsp of olive oil over medium heat until veggies are translucent.
Step Two: Add wine and cook off for 4 minutes. Add water and stock. Boil this on medium high heat for 7 minutes or until the potatoes are soft.
Step Three: In a blender or food processor, add parsley, cream, salt, pepper, and another 2 tblsp of olive oil. Ladle in the hot mixture (from the pot) into the blender. Blend until smotth (Blend this mixture a few cups at a time so you won't have spills from the blender). Return mixture to pot to reheat. Serve in bowls with a lemon wedge and grated parmesan. Eat with salad and warm bread.
