Rustic Potato Leek Soup: Difference between revisions
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==Description== | ==Description== | ||
This Rustic Potato Leek Soup recipe is kept nice and chunky, it’s naturally gluten-free and vegan (no cream), and it’s full of the coziest, comforting, simple flavors. | This Rustic Potato Leek Soup recipe is kept nice and chunky, it’s naturally gluten-free and vegan (no cream), and it’s full of the coziest, comforting, simple flavors. | ||
==Ingredients== | ==Ingredients== | ||
2 tablespoons olive oil (or butter) | '''2''' tablespoons olive oil (or butter)<br> | ||
1 medium white onion, peeled and diced | '''1''' medium white onion, peeled and diced<br> | ||
3 leeks, sliced into 1/2 | '''3''' leeks, sliced into '''<sup>1</sup>/<sub>2</sub>''' inch half moons (white and light green parts only)<br> | ||
1 rib celery, thinly sliced | '''1''' rib celery, thinly sliced<br> | ||
5 cloves garlic, minced | '''5''' cloves garlic, minced<br> | ||
1/2 cup dry white wine | '''<sup>1</sup>/<sub>2</sub>''' cup dry white wine<br> | ||
1 1/4 pounds Yukon Gold potatoes, cut into bite-sized chunks | '''1<sup>1</sup>/<sub>4</sub>''' pounds Yukon Gold potatoes, cut into bite-sized chunks<br> | ||
6 cups vegetable stock | '''6''' cups vegetable stock<br> | ||
4 sprigs fresh thyme | '''4''' sprigs fresh thyme<br> | ||
2 bay leaves | '''2''' bay leaves<br> | ||
1/4 teaspoon cayenne (or less, if you prefer) | '''<sup>1</sup>/<sub>4</sub>''' teaspoon cayenne (or less, if you prefer)<br> | ||
fine sea salt and freshly-cracked black pepper | fine sea salt and freshly-cracked black pepper<br> | ||
==Instructions== | ==Instructions== | ||
=Step 1 ''<small>Sauté The Veggies</small>''= | =Step 1 ''<small>Sauté The Veggies</small>''= | ||
Heat olive oil (or butter) in a large stockpot over medium-high heat. | '''Heat''' olive oil (or butter) in a large stockpot over medium-high heat.<br> | ||
'''Add''' the onion and '''sauté''' for 5 minutes, '''stirring''' occasionally.<br> | |||
'''Add''' the leeks, celery and garlic and '''sauté''' for '''3''' minutes, '''stirring''' frequently.<br> | |||
=Step 2 ''<small>Add The Potatoes And Broth</small>''= | =Step 2 ''<small>Add The Potatoes And Broth</small>''= | ||
Add the white wine and use a wooden spoon to lift off any browned bits that are stuck to the bottom of the stockpot. | '''Add''' the white wine and use a wooden spoon to '''lift''' off any browned bits that are stuck to the bottom of the stockpot.<br> | ||
'''Add''' the potatoes, vegetable stock, thyme, bay leaves, cayenne and '''stir''' to combine.<br> | |||
=Step 3 ''<small>Simmer</small>''= | =Step 3 ''<small>Simmer</small>''= | ||
Continue cooking until the soup reaches a simmer. | Continue '''cooking''' until the soup reaches a simmer.<br> | ||
Then '''reduce''' heat to ''medium-low'', cover and simmer for '''10''' '''to 15''' minutes, until the potatoes are tender.<br> | |||
=Step 4 ''<small>Season</small>''= | =Step 4 ''<small>Season</small>''= | ||
Remove and discard the bay leaves and thyme stems. | '''Remove and discard''' the ''bay leaves'' and ''thyme stems''.<br> | ||
'''Taste and season''' with however much salt and black pepper you think it needs.<br> | |||
=Step 5 <small>Serve</small>= | =Step 5 <small>Serve</small>= | ||
Serve warm, garnished with whatever toppings sound good, and enjoy! | '''Serve''' warm, garnished with whatever toppings sound good, and enjoy! | ||
Revision as of 22:01, 6 March 2022
Description
This Rustic Potato Leek Soup recipe is kept nice and chunky, it’s naturally gluten-free and vegan (no cream), and it’s full of the coziest, comforting, simple flavors.
Ingredients
2 tablespoons olive oil (or butter)
1 medium white onion, peeled and diced
3 leeks, sliced into 1/2 inch half moons (white and light green parts only)
1 rib celery, thinly sliced
5 cloves garlic, minced
1/2 cup dry white wine
11/4 pounds Yukon Gold potatoes, cut into bite-sized chunks
6 cups vegetable stock
4 sprigs fresh thyme
2 bay leaves
1/4 teaspoon cayenne (or less, if you prefer)
fine sea salt and freshly-cracked black pepper
Instructions
Step 1 Sauté The Veggies
Heat olive oil (or butter) in a large stockpot over medium-high heat.
Add the onion and sauté for 5 minutes, stirring occasionally.
Add the leeks, celery and garlic and sauté for 3 minutes, stirring frequently.
Step 2 Add The Potatoes And Broth
Add the white wine and use a wooden spoon to lift off any browned bits that are stuck to the bottom of the stockpot.
Add the potatoes, vegetable stock, thyme, bay leaves, cayenne and stir to combine.
Step 3 Simmer
Continue cooking until the soup reaches a simmer.
Then reduce heat to medium-low, cover and simmer for 10 to 15 minutes, until the potatoes are tender.
Step 4 Season
Remove and discard the bay leaves and thyme stems.
Taste and season with however much salt and black pepper you think it needs.
Step 5 Serve
Serve warm, garnished with whatever toppings sound good, and enjoy!
