Potato-Leek Soup with Green Onion

I found this recipe in the October 2012 issue of Vegetarian Times magazine. You can find it on page 32.

The only change I made was adding green onions as a garnish rather than chives because I had the green onions on hand.

I first had potato-leek soup in England you can find pictures of that food adventure here.

Ingredients:
-2 tablespoons olive oil
-2 large leeks, light green and white parts thinly sliced
-1/4 teaspoon nutmeg
-1 pound Yukon gold potatoes thinly sliced, peeled (about three medium potatoes)
-3 1/4 cup vegetable broth
-1/4 cup finely chopped green onions


Other Soup Wednesday recipes:
Week 4
Week 3
Week 2
Week 1

Rinse the leeks thoroughly (they're full of sand).

Then slice off the tops.

You need about two cups of thinly slice leeks. 

Heat oil in a large pot and cook the leeks for 5 minutes. Keep covered with a lid. 

After 5 minutes add the nutmeg and cook for 1 more minute. 

Add the potatoes and...

the vegetable stock. 

Bring to a simmer, then reduce to medium heat.
Cook for 10 minutes or until potatoes are soft.
Blend with an immersion blender until smooth.

Serve with green onions for a vegan soup. 

Or you can add cheese and some crackers like I did for a vegetarian soup.

This soup was velvety smooth and so flavorful. My dad hates onions, but thought that the leek flavor was much milder than a typical onion. It was even a hit with J., he went back for seconds. Just like the soup I had in Clithroe, England at the Inn at Whitewall this soup had a smooth, velvety texture and is perfectly filling for fall/winter.

One warning, this recipe didn't make nearly enough, if you have a larger crowd or you'd like to have leftovers double the recipe.