v:gourmet

I just made this soup on Sunday – a merger between two beautiful potato leek soup recipes. The kids love it and it’s fantastic on a cold winter’s night. Great with a little crostini floating on an ocean of flavour. And the non-vegan boys in the house love it sprinkled with a little crispy crumbled bacon. As with any good soup recipe, you might as well make a huge batch and keep some in the freezer for a rainy day.

10 medium leeks

olive oil

sea salt

8 cups veggie stock

1 stalk celery

a few sprigs of thyme

1 bay leaf

1 small bunch rosemary

2 cloves garlic

1 pd yellow potatoes

white wine vinegar

sea salt and pepper to taste

a few sprigs parsley

Clean leeks. Cut in half lengthwise and slice thinly. Heat olive oil in a heavy bottomed pot. Add leeks and cook until just tender – they should still be slightly crunchy and bright green. Salt to taste. Add veggie stock along with minced garlic and a bouquet garni made of thyme, celery, bay leaf, rosemary, salt and pepper. Add potatoes, cut into small cubes.

Bring to a boil and turn down to a simmer. Cook until veggies are tender but not falling apart. Puree in a food processor or blender. Season to taste with about 1 tablespoon white wine vinegar and more salt if necessary. Serve hot garnished with a little chopped parsley and a few grinds of the peppermill, and if you wish, with grilled or toasted slices of bread.