Vegan Vichyssoise — Leek Potato Soup

[jesse_the_k]

Six soup bowls — 45 minutes

developed and refined by MyGuy

ingredients

• leeks 3 medium or 4 small or 500g
• olive oil 30ml (2 Tbs)
• floury baking potatoes 3 large or 1kg (2.2 lbs)
• 250ml (1 cup) stock from 250ml water & 15ml (1 Tbs) roasted garlic base
• cooked protein 150g (0.4 lb) see substitutions below
• 1.2l (5 cups) water, incrementally
• dill weed to garnish

tools

• covered 2 l (2 qt) microwaveable dish
• 5 l (5 qt) soup pot
• blender. This soup is the direct result of us getting an immersion blender. We have a resilient soup pot, so it's easy to blend in place. If your soup pot can’t handle contact with the blender blades, then you need a second ~5 l resilient container where you’ll blend the soup. I’m unfamiliar with a standalone blender/food processor, so tell me how you'd handle this in comments!

prep

leeks: Trim off roots and green tops. Slice yellow and white stalks in half lengthwise, soak, wash well, tease out sand. Slice crosswise into 6mm (1/4in) arches.

potatoes: peel & dice into 12mm (1/2in) cubes.

protein: shred or cube.

dill: snip or chop into short bits.

assembly

Boil in soup pot
15ml (2 Tbs) olive oil
50ml (4 Tbs) water
add sliced leeks, reduce to medium, cook 15-20 minutes.

Nuke potatoes
Place potatoes plus 15ml (1 Tbs) water in covered dish. Microwave on high 5 minutes, remove & stir. Repeat in 5-minute intervals until fork tender. 15 minutes in our 1000-watt microwave

When leeks are soft, add in cooked potatoes and stock.
Simmer 5 minutes, then add 100ml (1/2 cup) water
Simmer 5 minutes, IF NEEDED add in 100ml (1/2 cup) water

blending

Insert immersion blender into resilient pot
or pour into a resilient vessel and insert immersion blender
or pour into a blender/food processor

Blend for 2 - 5 minutes until you have a consistent cloud of creamy vegetable. If too stiff to blend, add in water in small increments — 30ml/2 Tbs at a time.

Return creamy vegetable cloud to pot, add protein, stir, and heat through around 5 - 8 more minutes.

Serve topped with dill (worth getting fresh if available). May be served hot or chilled. Keeps in fridge for two weeks.

substitutions

Protein: anything that’s ready to eat. We’ve used shredded ham, cubed tofu, roasted chicken or swirled in yogurt when serving.

Use butter instead of olive oil

Use ham instead of roasted garlic bouillon