Prep 10 mins
Cook 30 mins
Found this in an article about Jamie Oliver in the Jan/Feb 2010 Cooking Light, and I'm posting for safekeeping! Make this vegan by subbing in veggie broth!
- 2 leeks (about 1 lb)
- 6 cups fat-free chicken broth (or veggie broth)
- 2 tablespoons olive oil
- 3 cups onions, chopped (about 1 lb)
- 1 cup celery, chopped
- 1 cup carrot, chopped
- 2 garlic cloves, minced
- 2 cups potatoes, peeled and cubed (Yukon Gold recommended)
- 1⁄2 teaspoon black pepper
- 1⁄4 teaspoon sea salt
- Remove roots, outer leaves, and tops from leeks. Cut each in half lengthwise, then crosswise into 1/2" slices. Immerse in cold water; swirl. Drain.
- Bring broth to a boil in a large saucepan over medium high heat.
- Heat oil in a large dutch oven over medium high heat. Add leek, onion, celery, carrot, and garlic. Partially cover, and cook 20 minutes. Stir occasionally.
- Add hot broth and potato; bring to a boil. Cover, reduce heat, and simmer until potato is tender. Stir in pepper and salt.
- Serve chunky, or puree with an immersion blender.
I enjoyed this soup and appreciated that it was healthy. Not your typical cream leek potato soup, but it was nice and thick after blending. The flavor was very good. I may omit the carrot next time, just to keep it more potato/leek oriented. Thanks for posting. Made for ZWT8 Family Picks
The very first thing I did was cut the recipe way down to just two servings. I omitted
the yellow onions and made up the difference with extra leeks. Jaime's recipes are easy
to make and always a winner. I am also a fan of Yukons and went so far as to use unpeeled (potato peeling not my favorite cooking activity). Garnished with cracked black pepper and fresh parsley for a quick weeknight meal. I should note: the soup was prepped stove top then transferred to the slow cooker on LOW for about 3-4 hours. Reviewed for Veg Tag/Jan.
I was torn between a 4 & a 5 rating on this soup - ended up choosing 5 because, although very simple, that's the beauty of it. There is nothing competing with the onion/leek flavour - it's thick and creamy, a stick to your ribs type of soup (if you puree of course). Made it last night to enjoy today - and enjoying it I am. Thanks smellyveg! Made for Veg*n Swap Feb10.