Tuesday, May 29, 2012

Creamy Potato Leek Soup

Prep time: 40 mins Cook time: 10 mins Serves: 6


4 organic leeks
4 organic carrots
8 large organic potatoes or 16 small
1 sausage, vegan or chicken
3 cloves of garlic
4 cups of organic milk or milk alt.
4 cups of water
1 tbls salt
1 tsp pepper
1/2 tsp cayenne pepper
1 tsp basil
1/2 tsp oregano
1/2 tsp parsley
a few sprigs of rosemary


1) Start potatoes in water on high.

2) Start saute pan on med-high with a coat of olive oil.
Cut leeks, carrots, garlic and sausage into small dices.

3) Saute leeks and carrots in olive oil in one regular sized saute pan on med-high. Cook garlic and sausage into smaller saute pan on medium.

This is what your stovetop should look like at this point! ;)

(Once leeks, carrots, sausage and garlic are browned, they can sit aside)

4) Start dicing the potatoes you put aside in cool water, careful they may still be very hot. Peel if you like, I peeled some but left some peels too ;)

5) The remaining potatoes in water are ready to mash, leave them in the pot, but put potato water aside for now. Mash the potatoes in the pot with milk until a very creamy mashed potato consistency at medium temperature.

6) Add back 4 cups of your potato water to mash, stir soup with large spoon, add in your leaks and other diced potatoes, carrots and garlic but do not mash anymore.

7) Add seasonings and salt to taste. Turn to low and stir often. Its ready to eat when hot throughout.

Enjoy with a little cheese on the top with fresh ground pepper, and a side of delicious artisan bread. ;)

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