Quick Potato Leek Soup

I made this yesterday after 3 days of hard partying at Karman and Dave's wedding / Duncan family reunion. All I wanted was a good bowl of soup and I wanted it to be quick. This went from nothing to the table in just under an hour. Liam loved it, Mira didn't, but Rob and I thought it was great.We ate it with crackers but I'm thinking a really nice thick crust bread would be amazing with it.

YIELD: Mmmm, lets say 4 generous servings


INGREDIENTS:

olive oil
4 leeks
4 potatoes
3 cloves of garlic
3 veggie bouillon cubes
3 cups water
2 cups rice milk
beans from 6 broad beans (No idea if this added to the flavour, I had them, so . . . )
8 fresh basil leaves
1 stick of fresh oregano
salt and pepper to taste


DIRECTIONS:

Cover bottom of soup pot with a thin coating of oil.

Clean and chop leeks and add to oil and cook till tender.

Wash and cube potatoes (skin on)

Add everything else and bring to a boil.

Reduce heat and let it slow boil for 30 minutes.

Fish about for oregano, remove the leaves to put back in soup and discard stem.

Puree. (At this point if you want it thinner add some water or milk.)

Potato Leek Soup

This soup served 7 as an appetizer course.


INGREDIENTS:

3 TBSP Vegan butter (I like Earth Balance*)
or 3 TBSP Olive Oil
2 medium Onions chopped
(different kids if you have them)
4 cloves of Garlic minced
4 Leeks cleaned and chopped
6 fist sized potatoes washed and diced
(use more if smaller)
8 cups water
Salt and Pepper to taste



DIRECTIONS:

Saute onions and garlic till beginning to get tender (2 minutes).

Add leeks, stir and saute for 10 minutes till tender.

Add potatoes and stir in. allow to cook for 5 minutes stirring regularly.

Add water, stir, bring to a boil and then reduce heat to simmer with lid on. Simmer for at least 30 minutes.

Puree (I use a blender wand so I don't have to remove the soup from the pot) Add salt and pepper to taste



KID APPROVED.



*You can find this at most grocery stores these days in their 'health food' section.