Cubed red potatoes. So pretty.
I like potato leek soup, but I was in a hurry the other night, so I decided to make a more rustic version of the traditionally hearty, yet delicate soup. I started by chopping some leeks and putting them in a pot on high heat with some olive oil. I only had red potatoes, so I chopped those up, with the skins still on. Then, I turned down the heat and let the leeks get browned. Already, you’ll see how this is not regular potato leek soup (brown leeks, red potatoes with skin).
This is one of the vegan bouillons I’ve been using since moving to Canada and trying to find suitable products to use in place of my usual standards that aren’t sold here.
I then added two bouillon cubes and began mixing them into the oil and leeks. When I use bouillon cubes, I prefer to mix them directly in with whatever ingredients I’ve got on the stove rather than dilute them in liquid.
Hot steamy goodness! The dark mushy stuff is the bouillon.
Once the bouillon is mixed in a bit, I pour some liquid into the pot. This time I used a disgusting dealcoholized wine from SuperStore. I think it’s intended as a drink, because it’s shelved alongside the other dealcoholized drinks, but it definitely isn’t fit for anything but cooking.
If you see this wine at SuperStore, don’t buy it. Also, please ignore the dirty stove.
After the leeks have reduced a bit, I added the potatoes and water and boiled the soup for about 20 minutes. Then, I let it cool, blended it and returned it to heat on the stove. I added some pepper and served the soup with lightly toasted slices of day old baguette – perfect for dipping!
Soup tureen almost licked clean!
It was hearty and yummy and Garnet liked it. Arlo reluctantly tasted it and then made a gagging, spitting face. He hates all types of soup – I think it’s because of the texture. Toddlers aside, this is a great soup. It’s quick, easy and delicious.