Potato-Leek Soup

photo by Chef Joey Z.


- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 2 tablespoons scallions (just the tops)
- 2 tablespoons vegetable oil
- 1 large onion (chopped)
- 4 leeks (white and light green parts well cleaned and chopped)
- 4 yukon gold potatoes (chopped in 1-inch cubes)
- 8 cups soup broth (veggie or chicken works well)
- 1 teaspoon ground ginger
- salt and pepper
- 2 teaspoons lemon juice (or lime)
- 8 lemon slices (or lime slices, seeded and cut thin)
directions
- In a 6 quart sauce pot heat the vegetable oil and saute the onion over med. low heat until golden. About 20-25 minutes. Stir it occasionally.
- Add the leeks, potatoes and 8 cups of the broth and the ground ginger. Bring to a boil.
- Cover and reduce to a simmer for about 20 minutes or until the potatoes are tender.
- Take off the heat and cool for a few minutes.
- With a hand immersion puree the whole thing in the pot.
- Add the salt and pepper. Taste to adjust seasonsings.
- Add the lime juice.
- At this point you can eat this soup or let it chill in the fridge.
- Garnish each bowl of soup with a lemon slice and sprinkle some scallion over the soup.
- Serve with crusty bread if you wish.
- Bon Appetit!
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Reviews
-
This was so delicious and light. My leeks and potatoes turned out to be larger maybe, as I had to add an extra cup of broth to the recipe, totalling 9 cups of broth and making 10 servings. My measurements were 12 ounces of leeks (chopped) and 24 ounces of potatoes. I also did not use the oil, only a bit of cooking spray for the onions. This is a wonderful and healthy soup, thank you!
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I was born in northern Ontario in Canada. I am of Irish /Spanish/French Canadian descent.
In 2002, myself, my hubby Stu, and our dog Ginger moved to the high desert of New Mexico.
I am a Domestic Engineer and a Professional Artist. I enjoy oldies, classical and jazz music.
My hubby is a Professional Jazz and Classical Musician. He plays with the Albuquerque Philharmonic Orchestra which is wonderful because I get to see all his concerts and they are free!
We are trying our best to live a Green and Sustainable lifestyle which is no easy feat in a desert.
I love any cookbook that promotes good health and tasty meals. I enjoy pasta dishes and sweet vegan deserts. I have found that I am very successful in converting conventional recipes to vegan. This has allowed me to enjoy all types of foods that I other wise could not.
Some day we would like to relocate to upstate New York and be closer to my family in Canada and my husbands in New York. My DH retires in 9 years, so nothing will stop us from heading home then :-)