I found this recipe in the October 2012 issue of Vegetarian Times magazine. You can find it on page 32.
The only change I made was adding green onions as a garnish rather than chives because I had the green onions on hand.
I first had potato-leek soup in England you can find pictures of that food adventure here.
-2 tablespoons olive oil
-2 large leeks, light green and white parts thinly sliced
-1/4 teaspoon nutmeg
-1 pound Yukon gold potatoes thinly sliced, peeled (about three medium potatoes)
-3 1/4 cup vegetable broth
-1/4 cup finely chopped green onions
Other Soup Wednesday recipes:
|Rinse the leeks thoroughly (they're full of sand).|
Then slice off the tops.
|You need about two cups of thinly slice leeks.|
|Heat oil in a large pot and cook the leeks for 5 minutes. Keep covered with a lid.|
|After 5 minutes add the nutmeg and cook for 1 more minute.|
|Add the potatoes and...|
|the vegetable stock.|
|Bring to a simmer, then reduce to medium heat.|
Cook for 10 minutes or until potatoes are soft.
Blend with an immersion blender until smooth.
|Serve with green onions for a vegan soup.|
|Or you can add cheese and some crackers like I did for a vegetarian soup.|
One warning, this recipe didn't make nearly enough, if you have a larger crowd or you'd like to have leftovers double the recipe.