This is a very basic recipe, that I really love. It is easy, inexpensive, and filling. My husband likes it, too, and requests it often. I make it a lot in the winter.
Basic recipe:
2 tablespoons margarine or olive oil
3 medium Yukon Gold potatoes, peeled and cut into small cubes
3 leeks, white and light green parts only, sliced into thin rings
1-4 cloves of garlic, peeled and roughly chopped
1 quart veggie stock or water (I use 1-2 tsp Better Than Bouillon "No Chicken" plus one quart of water)
salt and pepper to taste
1/2 to 1 cup MimicCreme or other non-dairy milk/cream (optional)
1. Melt the margarine or warm the oil in a large, deep saucepan over medium heat. When the margarine or oil is hot, add the potatoes, leeks, and garlic. Cook, stirring, for 2 or 3 minutes.
2. Add the bouillon and water, and simmer until the veggies are very soft, about 20 minutes.
3. When the veggies are soft, turn off the heat and roughly mash just a few times with a potato masher. Leave
4. If using, stir in MimicCreme and heat the soup briefly.
Tips:
I try to have a roughly equal volume of leeks and potatoes. Maybe a little more potatoes, but about the same. The soup can be scaled up or down this way, just use more or less liquid, if necessary.
Sometimes I stir in fresh chopped chives or rosemary.
Basic recipe:
2 tablespoons margarine or olive oil
3 medium Yukon Gold potatoes, peeled and cut into small cubes
3 leeks, white and light green parts only, sliced into thin rings
1-4 cloves of garlic, peeled and roughly chopped
1 quart veggie stock or water (I use 1-2 tsp Better Than Bouillon "No Chicken" plus one quart of water)
salt and pepper to taste
1/2 to 1 cup MimicCreme or other non-dairy milk/cream (optional)
1. Melt the margarine or warm the oil in a large, deep saucepan over medium heat. When the margarine or oil is hot, add the potatoes, leeks, and garlic. Cook, stirring, for 2 or 3 minutes.
2. Add the bouillon and water, and simmer until the veggies are very soft, about 20 minutes.
3. When the veggies are soft, turn off the heat and roughly mash just a few times with a potato masher. Leave
4. If using, stir in MimicCreme and heat the soup briefly.
Tips:
I try to have a roughly equal volume of leeks and potatoes. Maybe a little more potatoes, but about the same. The soup can be scaled up or down this way, just use more or less liquid, if necessary.
Sometimes I stir in fresh chopped chives or rosemary.