Potato Leek Soup

Prep time:     20 minutes

Cook time:   45 minutes – 1 hour

Cost:             ~$10

Makes:         4-6 servings

Not a very difficult recipe, but soup is a great winter meal, and many people don’t cook with leeks very often. You can include other vegetables (I put in parsnips) to add more bulk to this soup.

I bought my vegetables from the Saturday Farmer’s Market in Market Square, which had similar prices to what is on sale at the Market on Yates this week.

 

 Ingredients:                                                                          Cost:

-          6 medium potatoes                                                            $2       

-          2 medium leeks                                                                   $3

-          1 medium onion                                                                  $0.50

-          4 cups of vegetable stock                                                 $4 

-          Other vegetables (optional)           

     o   Parsnip  
     o   Carrot 
     o   Yam

-          Olive oil or butter

-          Spices (optional)

     o   Dill 
     o   Basil 
     o   Cumin 
     o   Paprika 
     o   Salt and Pepper

Leeks:

1. Cut off dark green end of leek where leaves start branching off

2. Cut off white end with roots

3. Cut leek in half lengthwise

4. Wash leek

5. Cut into small pieces

What to do:

1.      Cut up vegetables into small pieces

2.      Put oil or butter in a large pot on medium heat

3.      Place onion and leeks into pot

4.      Cook until onions and leeks are lightly browned

5.      Add 2 cups of water and 4 cups of vegetable stock

6.      Add potatoes, other vegetables and spices

7.      Put lid on pot and let soup come to a hard boil

8.      Turn heat down and allow soup to cook until vegetables are soft, stirring occasionally

9.     Mash the potatoes for thicker soup and serve hot