Roniboy whipped up another amazing dinner last night. He made a gluten and dairy free leek and potato soup that was out of this world. Leeks are not my first option when it comes to eating veggies, but I have to admit this soup recipe was a home run.
The recipe is from “Soup Bowl” cookbook published by Parragon Books on page 23. The ingredients are pretty straight forward and simple. You will need 1 onion chopped, 3 leeks sliced, 8 oz of potatoes cut into 3/4 inche, 3 1/2 cup of veggie broth, salt and peeper and some fresh chives and dairy free sour cream if you wish to garnish. Okay — as you see the ingredients are simple and so is the recipe.
Here are the directions: melt the butter in a large saucepan over medium heat, add the onion, leeks, and potatoes, and saute gently for 2-3 minutes, until soft but not brown. Pour in the stock, bring to a boil, then reduce the heat and simmer, covered, for 15 minutes. Transfer the mixture to a food processor or blender and process until smooth.
Just out of curiosity I did some research to learn some facts about leeks. According to Wikipedia, leeks are part of the garlic and onion family. The edible part of the leek plant is a bundle of leaf sheaths which is sometimes called a stem or stalk. So if you are new to leeks and want to experiment the green part isn’t poisonous or anything …just tends to be stalky and somewhat tough and unpleasant to eat. The whiter parts are the milder and considered to be the best. So if you are feeling like stepping out of your zone and having some fun with a new veggie like leeks — this is the perfect recipe to get started!