Garlicky Potato-Leek Soup (Vegan)

Category: Soups & Salads | Blog URL: http://idealforeating.viviti.com/entries/recipes/garlicky-potato-leek-soup

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.

Photo: Kelly Eckert

Ingredients

3 tablespoons olive oil

1 head of garlic, cloves peeled

3 leeks, coarsely chopped

1/2 cup dry vermouth

3 pounds potatoes, washed, partially peeled, cut into big chunks

4 cups vegetable broth

1 teaspoon ground coriander

1 teaspoon thyme

salt and pepper to taste

2 tablespoons Earth Balance "butter"

Preparation

Heat the oil in a medium soup pot over medium heat.

When the oil is warm, add the garlic, lower heat to low, cover and cook for 7-8 minutes. Garlic should be browning but not done.

Add the leeks and sauté on medium for about 5 minutes.

Add vermouth and sauté for another minute or two.

Stir in potato chunks.

Add broth, coriander and thyme.

Cover and bring to a boil over medium-high heat.

Simmer over low heat for about 20 minutes -- until potatoes are soft.

Use a hand blender on medium-low setting to purée the soup. Leave some chunky bits.

Add salt and pepper to taste.

To make the soup richer, stir 2 tablespoons of Earth Balance "butter" into the pot just before serving.

Serve warm with chopped chives or green onions.

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About

This soup has been an old standby for years. I've been making it for so long by rote feeling that writing it down is sort of difficult. What I particularly like about it is the garlic. Sometimes I roast the garlic earlier in the day. Other times I just sauté it a bit before sautéing the leeks. What's most important is the amount of garlic. I prefer to use an entire head of garlic for 4 large/6 small servings of soup.