Potato Soup
This is one of those go-to dinners we eat frequently, written to incorporate Leeks into it, since we have gotten in the habit of including them. The recipe is even titled 'Potato-Leek Soup in our cookbook at home, but in the process of adding them to our website we changed it and hope you love it as much as we do. We definitely recommend trying it with leeks sometime though!
2 ½ lb. yellow potatoes, washed and chopped, large dice
2 celery stalks, medium dice
½ large yellow onion or white onion, medium dice
1 leek, washed, cut in half and then cut into ½” slices
1 large carrot, peeled and medium diced
3 Tbsp olive oil
White roux: 1/3 C vegetable oil + 1/3 C AP flour, unbleached
1 ½ tsp celery seed
2 tsp parsley, dried
2 tsp thyme, dried
1 Tbsp kosher salt (more or less to your taste)
2 tsp fresh cracked black pepper (more or less to your taste)
1 tsp garlic powder
2 oz bullion mix
4 C water
2 C cashew or oat milk (NO coconut or Almond milk as they are too sweet for soup)
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Mise en place all ingredients. Get stockpot ready on stovetop on medium heat.
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2) Chop all vegetables. Get all seasonings together and mix in a small bowl.
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3) Prepare bullion mix in water.
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4) Saute onion, celery, and carrot (mirepoix) in olive oil until they begin to soften.
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5) Add in vegetable oil and flour to make roux. Cook for 3 minutes.
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6) Add in leeks (optional) and potatoes then cover with water + bullion mix. Stir together.
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7) Add in seasonings and allow soup to simmer on medium-low heat for about 10 minutes.
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8) Pour in the plant-based DF milk. Simmer again until soup reaches desired thickness.
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9) Taste soup and adjust seasonings to your preference
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Serve with crackers, bread, or inside a bread bowl! Enjoy!!