Potato Leek Soup

As I was looking through recent posts, I realized I never posted this recipe. Whoopsadaisy. I don't have any pictures because as I think back, I only started it and the Farmer finished it up while I went to class. I also didn't eat much of it, but the Farmer really enjoyed it and I think with a bit more tweaking, it'd be fabulous.

I wanted a recipe without heavy cream, so I found a vegan recipe online and we went from there. We only had 1 leek and what they did with the potatoes didn't work for us, so I'm fixing this to tell you what you should do instead. This recipe is adapted from the recipe posted here, but this is what we did:

The Recipe: Potato Leek Soup

What you need:
1 leek, chopped
1 large onion, chopped
1/2 tsp sea salt
3 tbsp minced garlic or 3 cloves
2 large potatoes or 4 small ones (we used small), boiled and cubed
4 cups vegetable stock
3 tsp fresh rosemary

Heat a pot over med-heat and add olive oil. Saute leeks and onion (add sea salt) for 5 minutes (or until onion is translucent), tossing often. Add garlic and cook for another few minutes. Add cooked potatoes and vegetable stock. Simmer for 10 minutes. Take soup off the heat and ladle into a blender a cup or so at a time. Add the fresh rosemary and blend until smooth. Transfer soup into another pot or bowl until all soup has been blended. Once complete, pour soup back into original pot or place new pot on the stove. Warm on low until heated. Serve.

When we made this our potatoes never really cooked. The Farmer blended it before we knew they weren't cooked and we ended up having to cook the soup for another hour before we could eat it because the potatoes weren't done. SO! We suggest you boil (or bake) the potatoes first. It would make the whole process much easier (and the soup much creamier).

Serve with a few rosemary leaves sprinkled on top and a big chunk of crusty bread. So fabulous on a cold fall night!