I’ve been so busy lately, too busy to blog. What sacrilege. But I’ve a good excuse; I’m writing a final paper for my summer reading teacher course. I was very ambitious and started a new course at the same time I started a new job. The course is almost over and I can breathe easier now that summer academy is over. So I whipped up this soup from a recipe courtesy of Irene Phaksuwan. I love my new soup bowl! I bought it in Chinatown because I needed some deep Chinese soup bowls to replace the shallow soup plates that I have. You have to dig into a soup, if you’re Chinese because Chinese soups are hearty and full of noodles, meat, and vegetables; we don’t skim soups delicately with a spoon. This Leek Potato Soup is hearty–and it’s all vegetarian.
Leek Potato Soup
2 leeks, washed, and outer leaves removed, chopped into 1 inch lengths
2 1/2 cups potatoes, peeled and diced
1 cup celery, chopped with leaves
3 small carrots, scraped and chopped
3-4 cloves garlic, minced
1 teaspoon olive oil
3 cups vegetable broth or chicken broth
1 sprig thyme
salt and pepper to taste
Head the oil in a large dutch pot over medium heat. Put leeks, potatoes, celery, carrots and garlic in the oil and stir-fry until tender about 3 minutes. Add the broth, thyme, salt and pepper to taste. Cook 20 minutes or until the vegetables are cooked through.
If you wish, thicken the soup. Spoon half the vegetables into the work bowl of a food processor and process until the vegetables are the consistency of thick soup. Return processed vegetables to the soup. Serve hot with a salad on the side or a hot crusty whole grain bread.