Again, cooking has amazed me. How can 6 ingredients (really, 5, because I left out the chives) make such a wonderful dish?? You would think this soup would have no flavor, but it was wonderful! And it’s vegan! Next time I make it I will double it! I added some croutons to the soup for serving. Mmm, good soup!
Potato-Leek Soup with Chives
(Vegetarian Times, Oct. 2012)
time needed: 30 min.
2 tbsp olive oil
2 large leeks, light green and white parts thinly sliced (2 cups)
1/4 tsp grated nutmeg
1 lb. Yukon gold potatoes (about 3 med.), peeled and thinly sliced
3 3/4 cups low-sodium vegetable broth
1/4 cup finely chopped chives (I omitted)
Heat oil in a large pot over medium-low heat. Add leeks, and sprinkle with salt, if desired. Cover, and cook 5 minutes. Add nutmeg, and cook 1 minute more. Stir in potatoes and broth, and bring to a simmer. Partially cover, reduce heat to medium-low, and cook 10 minutes, or until potatoes are tender. Puree with immersion blender. Serve hot or chilled, sprinkled with chives.