Potato and Leek Soup
| United States |Vegetable | Vegetable Soup
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, chopped
- 1 leek, white and light green parts only, sliced and rinsed well
- 2 cloves garlic, minced
- 1.25–1.5 pounds (2 large) russet or Yukon gold potatoes, peeled and diced
- 6 cups vegetable stock
- 1 cleaned leek green
- Bay leaf
- A few sprigs each of parsley and thyme (optional), tied together
- Salt to taste
- 5 ounces lettuce leaves, washed and coarsely chopped (4 cups)
- Freshly-ground black pepper
Instructions
- In a large, heavy soup pot, heat the olive oil over medium heat and add the onion and leeks. Cook, stirring occasionally, for about 5 minutes until soft, .
- Add ½ teaspoon salt and the garlic. Cook, stirring constantly, for 1 minute or until the garlic is aromatic.
- Add the potatoes, stock, leek green, bay leaf, and parsley/thyme bundle. Bring to a simmer, and season with salt to taste.
- Cover and cook for 45 minutes on low heat.
- Add the lettuce, and simmer for another 15 minutes. The potatoes should be completely soft and fall apart when you press them.
- Blend the soup until smooth with an immersion blender, blender, or food processor fitted with the steel blade (working in stages and covering the blender lid or food processor with a kitchen towel to keep the hot soup from spilling). If you want the soup to have a smoother, silkier texture, strain it through a medium sieve.
- Return the soup to the boil, and season with salt and freshly ground pepper to taste.
- Serve.