Leek & Potato Soup

Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds

See original recipe at: artisanslist.com

kept byCindyBogart
recipe byartisanslist.com

Notes:

“Grandpa started the vegetable regimen on the advice of one Dr. Brown, a vegetarian who promised that such a diet would cure all ailments, and had most of the relatives muttering, – quack.”

Grandpa started the vegetable regimen on the advice of one Dr. Brown, a vegetarian who promised that such a diet would cure all ailments, and had most of the relatives muttering, “quack.” But Grandpa lived a very long time, we grew to love those vegetables, and I still have his stropping stool, where I perched earlier today to peel the potatoes for this very simple, delicious soup.

I adore leeks, preferring them over onions for their delicate flavor, buttery texture and beautiful color in a soup. If you like, you can add some cooked barley or couscous for extra texture and calories, but I think this soup—just vegetable broth, butter-sauteed leeks, potatoes and lemon—is perfect on its own.

Categories:
- Preparation Technique
- #vegan
- aapetizer
- broth
- buttery
- Healthy
- Leek
- Lemon
- lostrecipe
- Onion
- Potato
- Recipe
- Soup
- texture
- veg
- vegetariansoup

print

Ingredients:

1. 2 medium potatoes, peeled and diced into bite-sized cubes
2. 1 Tbsp unsalted butter
3. 1 large leek, cleaned, outer leaves removed, sliced in half lengthwise, and white and yellow parts sliced
4. 2 cups homemade or high-quality vegetable broth
5. Salt and fresh-cracked pepper to taste
6. Juice from ½ fresh lemon

Make crust: In a stand mixer with paddle attachment, whip butter with sugar until fluffy. Sift together remaining ingredients and add to butter. Press 2/3 of the mixture into a pan or tart pan you have sprayed with non-stick coating. Press into bottom and–if using tart pan, up the sides. If using standard 13 x 9 inch pan, press about 1/2 inch up the sides of the pan. Reserve remaining crust to use as the topping. 2. Make filling: Heat apricots and raisins in water over low heat until the fruits have “plumped” and absorbed most of the water. Blend in a food processor to a paste; add preserves and pulse again until smooth. Set aside to cool. 3. Preheat oven to 400. Spread filling over the crust. Crumble the remaining crust into crumbs and sprinkle over the filling. Bake at 400 for 25 to 30 minutes. Cut bars while warm and cool before removing from pan. Instructions

In a small pot, heat 2 cups water to a simmer over medium heat. Simmer diced potatoes in water until tender. Drain. Set aside.
While potatoes are simmering, melt butter in small soup pot. Saute sliced leeks until tender. Add cooked potatoes and vegetable broth; heat until broth is hot. Salt and pepper to taste. Serve hot in bowls with drizzle of fresh lemon.

See original recipe at artisanslist.com