Simple Potato Soup

December 27, 2009 at 9:27 pm Leave a comment

This is the soup that my family eats every year on Christmas Eve or sometimes on New Year’s Eve. It’s a super-simple soup with very few ingredients, and part of the fun is adding garnishes to your own bowl at the table. If you want to forego the garnishes, though, it’s still delicious and warming – especially with a bit of green salad and a hunk of crusty bread.

By the way, I’m sorry my posting has been so sporadic this semester. I’m hoping to get back to regular posting now, but we’ll see how this next semester goes!

Simple Potato Soup
Makes 4 – 6 Servings

1 large leek, washed and sliced (white and green parts) – about 1½ cups
1 teaspoon olive oil
2 large baking potatoes, scrubbed and chopped (unpeeled if you like) – about 3 cups
4 cups vegetable broth
½ cup soymilk or cream (optional)
salt and pepper to taste

Optional Garnishes:
shredded cheddar cheese
sliced green onions
fresh (or dried) dill
sour cream or plain yogurt

  1. In a large pot, heat the oil over medium-high heat and add the leek, stirring until the green parts are wilted and the white parts are translucent and separated (about 10 minutes).
  2. Add the potatoes and broth and bring to a boil. Reduce heat and simmer for about 30 minutes or until potatoes are soft enough to be mashed easily.
  3. Blend with an immersion blender or potato masher until smooth.
  4. Add cream or milk (if using) and salt and pepper.
  5. Garnish as desired.
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*All entries tagged "vegan" and "gluten free" meet those dietary requirements to the best of my knowledge as long as the vegan or gluten free instructions are followed (where applicable). It is always wise to double-check ingredients (especially when dealing with packaged foods) and to confirm ingredients and preparation methods at restaurants.

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