SOUP! Soup is delicious. It’s also the name of this very cute cat:
But that’s neither here nor there.
This recipe is brought to you by my new plot at a community garden! Y’all, being real–everything I touch dies. I’m pretty nervous about jumping from “I’ve successfully kept this house plant alive for two months” to “I’m going to grow a whole thing of vegetables,” but whatever, we’re out here doing it. The plot I inherited was overgrown with weeds, some flowers that were infested with ladybugs, and two very large leeks. After clearing everything out, the leeks remained; thus, leek soup!
I ended up having this soup in a mug as a side with some barbecue tofu and broccoli florets. That being said, you could totally eat this alone or with a large wedge of bread.
I’m back to taking photos myself, so these are terrible. Forgive me! And forgive me for falling into the cooking blog habit of typing novels before recipes. No joke, though–this is one of the best things I’ve ever cooked. The toasted flour gives a nutty flavor that perfectly compliments the savory leek and garlic.
Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes
- 2 tablespoons vegan butter or safflower oil
- 1 tablespoon flour
- 2 large leeks, green stems removed, diced small
- 4 cloves garlic, minced
- 2 medium-large yukon gold potatoes, diced
- 2 cups vegetable stock
- 1 tsp rosemary
- 1 tsp thyme
- 1 tsp ground sage
- salt and cracked black pepper, to taste
- 1/4 cup vegan sour cream (optional)
- Snag a 2 quart saucepan and bring the two tablespoons of oil to a shivery, smokeless consistency over medium heat. Test that it’s ready to toast the flour with a small pinch. If it sizzles, scatter in a tablespoon of flour and toast, pushing around with a wooden spoon, until golden brown.
- Once the flour is ready, add in the leek, and sautee until soft and fragrant, about three minutes. Then, add the garlic, and cook until fragrant, about one minute.
- After the garlic and leek are ready, add in the broth, potatoes, and all the herbs. Bring to a boil, then reduce the heat to low. Cover and simmer for 10-15 minutes or until potatoes are tender.
- Once the potatoes are done, taste for flavor. Add salt and pepper as needed. If you’d like a creamier consistency, stir in the sour cream while still hot so it’s evenly disbursed. Enjoy hot, perhaps on the porch.