Sidhariel
Forum Practitioner
I don't really use a recipe, but I'll list the basics....
leeks, sliced (white and light green parts only)
potatoes, peeled and chopped (I use Yukon Gold, but whatever potato you like would be fine)
garlic cloves, peeled and cut in half if large (I like garlic so I use a lot)
some olive oil
Better Than Bouillon, No Chicken flavor (optional) (or use your preferred veggie bouillon)
water
unsweetened MimicCreme (non-dairy whipping "cream,") (optional)
I put a few tablespoons of olive oil in the bottom of my soup pot. Then add the sliced leeks, garlic, and potatoes. I usually use about the same volume of leeks to potatoes, you can adjust to your taste or by what you have. Heat on med-high heat for a few minutes, stirring so nothing burns. Add however much bouillon you like; sometimes I just use a little, sometimes I add a lot. Add enough water to cover the potatoes and leeks; use more water for a thinner soup. Bring to a boil, then simmer until the potatoes are soft. Turn off heat. I like my soup "lumpy," so I attack it with my potato masher, just until all the potato pieces have been smashed. If you like it smooth, you could puree it with a stick blender until there are no lumps. I then stir in some MimicCreme to make the soup "creamy." I've had some fresh dill, so I have been stirring chopped fresh dill in at the end, too. These last two steps are optional.
Really, it's just really runny mashed potatoes, with leeks in.
It's easy, inexpensive, and my husband loves it as much as I do, so it's a winning meal here.
Thanks, sounds good!
Plenty of leftovers for tomorrow's lunch!
