Green leek and potato soup

2 servings

Ingredients

Quantity Ingredient
2 tablespoons Roasted garlic olive oil
OR 1 tablespoon each roasted garlic and
Basil or rosemary olive oil
3 cups Thinly sliced leeks
Separated into rings
(white and light green parts)
Thoroughly rinsed and drained
4 cups Boiling water
1½ tablespoon Instant vegetable stock powder
¾ teaspoon Salt; or to taste
10 ounces Packaged frozen chopped spinach
1 cup Unseasoned instant mashed potato flakes
(Barbara's are good)
Freshly ground black pepper; to taste
3 tablespoons Minced fresh parsley; for garnish
(optional)

Directions

Makes 2 hearty servings Prep: under 10 minutes. Cooking: under 15 minutes There is nothing like a good leek and potato soup, with-its mellow-texture and harmonious flavors. It feels like magic to be able to produce such a satisfying rendition of this recipe in a matter of minutes.

My secret weapon is instant potato flakes. Just stir them in and watch the soup develop a creamy thickness and a distinctive potato flavor in about thirty seconds. While I wouldn't rave about instant mashed potatoes, the flakes are surprisingly delicious in this think soup.

What about the green in the recipe's title? I've taken the liberty of tampering with the classic components by adding spinach, which gives the soup a whole new dimension-plus cheerful flecks of verdant color.

In a soup pot, heat 1 tablespoon roasted garlic oil and saute the leeks, stirring frequently, until they begin to brown, about 3 minutes. Add the boiling water, stock powder, and salt and bring to a boil. Add the spinach, cover, and cook, occasionally breaking up the block of spinach with a fork, until the spinach is cooked but still bright green, 5 to 8 minutes.

Turn the heat down to a simmer and sprinkle in the potato flakes while you stir. The soup will thicken almost immediately Add black pepper to taste and the additional tablespoon of infused olive oil. Sprinkle each serving with the parsley if you wish.

Green leek, potato, and corn soup: Add 1 cup of defrosted corn kernels along with the potato flakes.

Leek and potato soup with fresh chard: Omit the spinach and add ½ pound Swiss chard, trimmed and finely chopped. Cook until the chard is tender, 3 to 5 minutes, before adding the potato flakes.

Recipe by: Lorna Sass' Short-Cut Vegetarian, page 61 Converted by MM_Buster v2.0l.

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