Potato-Leek Soup

Name: Potato-Leek Soup
Ingredients: 2 tablespoons scallions (just the tops); 2 tablespoons vegetable oil; 1 large onion (chopped); 4 leeks (white and light green parts well cleaned and chopped); 4 yukon gold potatoes (chopped in 1-inch cubes); 8 cups soup broth (veggie or chicken works well); 1 teaspoon ground ginger; salt and pepper; 2 teaspoons lemon juice (or lime); 8 lemon slices (or lime slices, seeded and cut thin)

10 ingredients

11 steps

Ingredients

2 tablespoons scallions (just the tops)
2 tablespoons vegetable oil
1 large onion (chopped)
4 leeks (white and light green parts well cleaned and chopped)
4 yukon gold potatoes (chopped in 1-inch cubes)
8 cups soup broth (veggie or chicken works well)
1 teaspoon ground ginger
salt and pepper
2 teaspoons lemon juice (or lime)
8 lemon slices (or lime slices, seeded and cut thin)

Directions

1

In a 6 quart sauce pot heat the vegetable oil and saute the onion over med. low heat until golden. About 20-25 minutes. Stir it occasionally.
2

Add the leeks, potatoes and 8 cups of the broth and the ground ginger. Bring to a boil.
3

Cover and reduce to a simmer for about 20 minutes or until the potatoes are tender.
4

Take off the heat and cool for a few minutes.
5

With a hand immersion puree the whole thing in the pot.
6

Add the salt and pepper. Taste to adjust seasonsings.
7

Add the lime juice.
8

At this point you can eat this soup or let it chill in the fridge.
9

Garnish each bowl of soup with a lemon slice and sprinkle some scallion over the soup.
10

Serve with crusty bread if you wish.
11

Bon Appetit!