Potato and Leek soup Recipe

So last week there was a snow storm, and Annie and I trudged though it to get to the trunk show I participated in. Although the trunk show was a huge success, I wound up sick.Now I am not really a soup person, but I stumbled upon many soup recipes in the latest Cooking Light magazine that I thought I would try. Being that soups are great for colds, this was the perfect opportunity.

The Potato and Leek soup was my first endeavor, and I have to say it turned out Delicious!!! I should have figured as much, since a lady in the super market ran me down to inquire as to how you cook the things (leeks) that I had in my hand.

So for all you soup lovers, or those simply curious about leeks.............read on!

P.S. did I mention it's 100% vegan!




(Adapted from Jamie's Food Revolution by Jamie Oliver)

POTATO AND LEEK SOUP

2 leeks
6 cups fat-free, less-sodium veggie or chicken broth
2 tablespoons olive oil
3 cups coarsely chopped onion
1 cup chopped carrot
1 cup chopped celery
2 minced garlic cloves
2 cups cubed peeled Yukon gold potato
1/2 teaspoon black pepper
1/4 teaspoon sea salt



1. Remove roots, outer leaves, and tops from leeks. Cut each leek in half lengthwise. Cut each half crosswise into 1/2-inch thick slices. Immerse in cold water; swirl. Drain.










2. Bring broth to a boil in a large saucepan over medium heat.


3. Heat oil in a saucepan over medium heat. Add garlic saute' until light brown. Add remainder of vegetables partially cover and cook until vegetables are tender, stirring occasionally. Stir in salt and pepper. Eat up!