Wednesday, January 6, 2010

Potato Yam Leek Soup

Years ago I learned that no, I cannot substitute onions for leeks. They're completely different. Leeks have a deep, primal kind of fragrance, a "leek reek," if you will. One whiff of it immediately conjurs up visions of medieval soup pots hanging over smoky fires. Chicken soup. Plus, leeks are just fun ... all those cool little rings!

I was intrigued by this recipe because of the dill ... you normally see thyme with leeks and potatoes. And because of the yam ... also unusual. But all the flavors combined well. The original recipe called for soy milk, which I really don't like. As well, I wanted to see how the soup did with no milk at all. It was fantastic.
Adapted from ExtraVeganZa by Laura Mathias

2 tablespoons olive oil
3 CSA leeks, white and light green parts only, sliced thinly
3 CSA potatoes, peeled and cut into 1/2-inch dice
1 yam, peeled and cut into 1/2-inch dice
6 cloves garlic, minced
2 teaspoons dried dill
2 teaspoons coarse salt
4 cups water
freshly ground black pepper

In soup pot, saute leeks in olive oil on medium heat. Add potatoes, yam, garlic, dill, salt, and a few grinds of black pepper.

Add 4 cups water and bring to a simmer. Cover and simmer for 30 minutes or until potatoes and yams are soft.

With an immersion blender, blend at a few spots in the soup 'til you get a creamy effect. Don't liquefy the whole pan of soup. Top individual bowls with a sprinkling of dill.

Serves 4

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