Sunday, January 17, 2010

Leek, Onion and Potato Soup

I really need to think up more clever names for my dishes. This soup starts with inspiration from French Onion Soup but ends with delicious chunks of sweet potato and white kidney beans. You will notice that this recipe calls for a lot of leeks--that is because I had a bunch of them in the fridge that needed to be used up before they went bad. Feel free to cut down on the leeks by adding more onions. To my utter amazement, the kids bolted the soup right down and gave it two thumbs up.

INGREDIENTS
Serves 6
- 2 tbsp oil
- 2 tbsp margarine
- 2 large sweet onions, halved and sliced
- 6 leeks, white and light greens part, sliced
- 2 cloves garlic, minced
- 2 cups red wine
- 5 cups water or veggie stock
- 2 tsp sage
- 1/2 tsp coriander
- 1 tsp marjoram
- 1 tsp oregano
- 2 tsp mushroom soy sauce (or regular)
- salt and pepper to taste (heavy on the pepper)
- 3 large red potatoes, peeled, small dice
- 1 medium sweet potato, peeled, small dice
- 1 19 0z can white kidney beans, rinsed and drained

METHOD
1. Heat oil and margarine in a large pot over medium heat. Add in onions and and saute for a few mins until they begin to soften. Then add in leeks and garlic and mix well. Once things are sizzling along, reduce heat to med-lo and cook, uncovered, for 45-60 mins, until onions and leeks become a nice golden brown. Stir occasionally to keep from sticking.
2. Add wine to the pot and stir to deglaze. Add in water, spices, soy sauce, potatoes and beans. Bring to bubbling, then reduce heat to low, cover and cook for 30-45 mins, until potatoes are soft but not mushy. Adjust seasoning to taste and serve.

8 comments:

baby crib said...

This is what I need for a cold weather! I had been experiencing chills every night!

JohnP said...

I'm printing this recipe right now. I love French onion soup, and I think I have all the ingredients for this.

Kathy said...

You are such an inspiration to my boring daily menu! I recently made your potato & swiss chard soup -- first of all, it was fantastic, even after completely forgetting the swiss chard! I added some soy sausage and it worked great.
Years ago, before removing animal products from my diet, one of my favorite restaurant meals was Olive Garden's Zuppe Toscana - a potato, sausage, kale soup. Your recipe was so much better AND most importantly contained no suffering (aside from me slaving away to cook it ;P).

Thanks so much for your recipes! I check your blog daily and have shared your site with everyone I know!

Josh said...

I love any kind of leek soup in the wintertime when the whole house smells of leeks. We just made leek soup last night. We can't wait to try this. We have been following this blog for a while- we love all the lentil recipes!a

Risa said...

That looks really good! We love leek and potato soup here; this looks like a heartier, funkier version. Thanks!

Niki said...

THANK YOU. I just had to stop by to say that. I know it may seem silly, but as a new vegetarian and an absolute food lover, I sometimes get discouraged with how hard this new lifestyle is. I'm used to cooking meat-centered meals, and without it, sometimes this cook gets lost. The other day I had a badly failed lunch experiment, but I looked to your site for inspiration, and I found it! Your recipes are tasty, healthy, and they show me that leaving meat (and in your case any animal foods) out of your diet is perfectly easy.
Thanks again.

Lee said...

I just made this soup tonight for a dinner party and it was a HIT! Everyone, even the 2 year old and 3.5 year old loved it. Thank you!

austin homes said...

OH this looks very filling and delicious.