I love potato leek soup!! This particular recipe is so yummy, it is from the Food and Wine Festival cookbook of 2007 and represents Ireland. I chose it for one simple reason… it is vegetarian!! I did not have to substitute chicken broth for vegetable broth, the recipe actually says “vegetable stock”. This may seem like a little thing, but I always wonder if I am missing out on some amazing flavor when I substitute veggie broth for chicken broth, so I was very excited to see this and knew I had to make this recipe. I was impressed by how simple and delicious it turned out to be. The original version is served chilled, but I served it hot.
1 tablespoon butter
2 garlic cloves, minced
1 pound of leeks washed and cut into 1 inch pieces
1 pound russet potatoes, peeled and thinly sliced
4 cups vegetable stock
1 cup heavy cream (I used half and half)
Ground nutmeg to taste
Sea salt and freshly ground pepper
2 tablespoons finely chopped chives
Make sure to thoroughly wash your leeks! I cut them, separate them, soak in cold water and rinse..
Melt the butter in a large pot. Cook the leeks, garlic and potatoes together on medium heat until softened, about 8 minutes. Add the stock and bring to a boil. Simmer for 15 minutes. Add the cream and cook for another 10 minutes, or until the veggies are soft. Season with salt and pepper to taste.
Once the vegetables are softened, you will puree the soup. To do this you can use a blender, immersion blender or food processor. I used the food processor. Blend the soup until it is a smooth consistency, garnish with chives and enjoy!
I served this with a yummy Cesar salad. It would be delicious with some bread for dipping as well! I hope you try this soon! Do you have a favorite Disney soup recipe?