Do I have a treat for you today!
It’s time for this month’s Get Your Chef on Challenge!
It’s been awhile since I participated in this one, if you’ll recall, I was the winner of the chocolate challenge!
This month challenge, in honor of St. Patrick’s Day and all things Irish was potatoes!
Since it’s also the season of Lent (and still unseasonably cold) I whipped up a smooth, comforting vegetarian Potato Leek Soup.
The flavors in this soup blend so beautifully that this simple, humble soup becomes a delicious treat!
I do love the versatility of this soup. If you’re not worried about vegetarianism, go ahead and add bacon…mmmm….bacon.
Or if you’re shooting for vegan, it’s totally easy to omit the butter.
Potato Leek Soup
Adapted from Katherine Martinelli
1 tbsp extra virgin olive oil
2 tbsp butter
1 large onion, diced
3 stalks celery, diced
2 cloves garlic, minced
Salt & pepper
½ cup dry white wine
1 qt vegetable broth
1 qt water
2 ½ lb red potatoes, diced
Sour cream (Greek yogurt), chives, hot sauce, and/or bacon, to garnish
Heat the oil and butter in a large soup pot over medium heat. Add the leeks, onions, celery, and garlic. Stir to coat and season generously with salt and pepper. Cook, stirring occasionally, until the vegetables are soft; 5-7 minutes.
Add the wine and stir.
Slowly add the broth, water, and potatoes (add additional liquid as needed to cover the potatoes). Bring to a boil and simmer, covered, for 20-30 minutes or until the potatoes are very soft.
Remove from heat and blend with an immersion blender to desired smoothness (I left a few chunks for some texture.)
Garnish the soup with sour cream (Greek yogurt), chives, hot sauce, and/or bacon and serve with a side of crusty bread.