Garlicky Potato-Leek Soup (Vegan)

Foodista Cookbook Entry

Category: Soups & Salads | Blog URL: http://idealforeating.viviti.com/entries/recipes/garlicky-potato-leek-soup

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.


Photo: Kelly Eckert
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Ingredients

3 tablespoons olive oil
1 head of garlic, cloves peeled
3 leeks, coarsely chopped
1/2 cup dry vermouth
3 pounds potatoes, washed, partially peeled, cut into big chunks
4 cups vegetable broth
1 teaspoon ground coriander
1 teaspoon thyme
salt and pepper to taste
2 tablespoons Earth Balance "butter"

Preparation

1
Heat the oil in a medium soup pot over medium heat.
2
When the oil is warm, add the garlic, lower heat to low, cover and cook for 7-8 minutes. Garlic should be browning but not done.
3
Add the leeks and sauté on medium for about 5 minutes.
4
Add vermouth and sauté for another minute or two.
5
Stir in potato chunks.
6
Add broth, coriander and thyme.
7
Cover and bring to a boil over medium-high heat.
8
Simmer over low heat for about 20 minutes -- until potatoes are soft.
9
Use a hand blender on medium-low setting to purée the soup. Leave some chunky bits.
10
Add salt and pepper to taste.
11
To make the soup richer, stir 2 tablespoons of Earth Balance "butter" into the pot just before serving.
12
Serve warm with chopped chives or green onions.

Tools

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About

This soup has been an old standby for years. I've been making it for so long by rote feeling that writing it down is sort of difficult. What I particularly like about it is the garlic. Sometimes I roast the garlic earlier in the day. Other times I just sauté it a bit before sautéing the leeks. What's most important is the amount of garlic. I prefer to use an entire head of garlic for 4 large/6 small servings of soup.

Yield:

4 large servings

Added:

Monday, January 18, 2010 - 7:05pm

Creator:

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