Potato Leek Soup from Cannella Kitchen

This is one of those essential dinner party recipes. It’s gluten free, dairy free, vegan and when done right, seamlessly so. Your guests with allergies to everything can, unless they are allergic to salt, pepper, leeks, potatoes, lemon or herbs will relax into the meal and your friends who eat everything won’t miss the meat.

That said, a side small plate of crumbled bacon should satisfy your carnivores.

DETAILS

Makes: 6 cups
Keeps: 4 days
Time: 60 minutes

QUICK LINKS TO OTHER RECIPES
Leek Stock

2 TBSP Avocado Oil
4 Cups Leek Whites (save the tops for the stock)
2 Cups of Yukon potato, peeled and cubed
5 Cups of Stock
2 TBSP Chives, Parsley or Dill for garnish
1 tsp Lemon zest
Salt and Pepper to taste

MEASUREMENT GUIDE
3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon

WHAT TO DO
Add oil, leeks and a pinch of salt to a soup or stock pot on medium and cook until translucent
Add potatoes and stock and cook until potatoes are soft (20 minutes)
When the potatoes are done, add lemon zest
Let cool to blend or use an immersion blender
Season with additional salt and pepper when you reheat the soup at service time
Garnish per portion


NOTES
Make sure to season the soup when it is warm. Cold potatoes will never betray the correct flavor.

MENU SUGGESTIONS
Viognier can stand up to potatoes and leeks just fine.