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Vichyssoise, Quiche, and Salad

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Potato-Leek Soup

3 Leeks
6 medium organic Potatoes
3 Tbl Olive Oil
1 tsp salt
freshly ground pepper

Cut the leeks in half (discard the very top dark green portion, but use the lighter green parts) and soak them in cold water for 10 minutes to get out the dirt. Swish them a few times. Rinse and chop the potatoes (DO NOT peel them). Chop the leeks. Heat up the oil in a big soup pot. When hot, add the leeks and potatoes. Sprinkle with salt and pepper. Cook for 10-20 minutes, until starting to brown and stick (add 1 Tbl more oil if necessary). When potatoes are sticking a lot, add water to barely cover & scrape off browned bits. Cook, partly covered, for another 10-20 minutes, until potatoes are falling apart. Mash them up a little with a spoon, so that the soup becomes a bit creamy. Taste for salt.