May 9, 2013

Potato Leek Soup

I know it's spring and I should be tucking the soup pot away on some high-reaching shelf in a cramped, multi-use closet, but a week of downpours and grey skies got me hankering for this herb-filled leek and potato soup. Leeks are a lovely substitute to onions. With two growing seasons, these long scallion-cousins are available most of the year and deliver a sweet and subtle flavor. Leeks can be a bit of a hassle to clean. Beware of grit! Split lengthwise and rinse thoroughly before chopping, using only the light green portion as the tougher ends can be bitter.

4 small leeks (rinsed and chopped finely)
2 Tbs. Earth Balance (or other vegan margarine)
2 Tbs. olive oil
3 cups vegetable broth
2 cups water
6-8 medium sized potatoes (chopped)
1/2 tsp. dried marjoram
1/4 cup fresh dill
1/4 cup fresh parsley
1 tsp. apple cider vinegar
freshly ground pepper
salt to taste

In a large soup pot, heat the olive oil and margarine. Add the leeks and saute over low heat until very soft. Add the broth, water, potatoes, and marjoram and bring to boil. Lower heat and simmer until potatoes are very soft (15 or so minutes). Use a food processor or immersion blender to blend 1/2 of the soup and add back to the pot. Add fresh herbs, vinegar, and a hearty crank of freshly ground pepper. Add vinegar, salt, or pepper to taste! Garnish with fresh dill and serve.

Until the next soup season,

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