Potato Leek Soup
Hearty, warming winter comfort! Serves 2.
- 2 or 3 leeks, thinly sliced
- 1 tbsp oil, extra virgin olive
- 4 cups water and/or broth
- 2 potatoes, organic
- 1 cup milk, raw
- 1/4 tsp each salt, thyme, dill
- pinch each nutmeg, black pepper
Rinse and brush-scrub the potatoes, cut them into chunks, then steam them, covered, over gently simmering broth/water for 30 minutes. Meanwhile, rinse the leeks thoroughly, cut off the roots, and slice the rest crosswise, whites and leaves. Put some of the cut leaves aside for garnish.
Heat the oil in a pan and cook the leeks until soft.
Put the potatoes into a bowl and mash them. Add the mashed potatoes to the broth/water with the other ingredients except the milk. Gently simmer covered for at least 30 minutes to blend the flavors. Add the milk and heat just until it begins to steam.
For a smoother soup, blend it in a blender, in batches if necessary, or in the pot if you have an immersion blender. When serving, garnish each bowl with the cut up leaves.