Leeky Potato Soup

There are few things more comforting on a cold foggy cold San Francisco night than a bubbling pot of yummy soup.

Recently my mother paid me a visit. She has a variety of dietary restrictions which challenge my cooking skills. One of the many things she's not allowed to eat is tomato. Normally my soups tend to be more on the brothy/stewy side but for me using tomatoes is essential for that kind of production. So that left the problem of finding a delicious comforting soup that didn't involve tomatoes.

I know there are lots out there. Carrot Ginger soup, Butternut Squash soup etc...etc...etc... But I've made those all before. Besides what was I going to do with the parsnips, leeks, potatoes and fresh thyme I had in the fridge. Leeky Potato Soup.

Modifications
I use chicken broth in this recipe but it can very easily be substituted for vegetable broth making this completely vegetarian. if you happen to be vegan you could substitute the butter for olive oil and use extra broth or water in place of the milk.

This recipe will serve 4 generously.

Leeky Potato Soup

3 Tbsps Butter
4 Medium leeks (pale green and white parts only) Halved lengthwise and sliced thinly
3 Medium Russet potatoes (peeled and cubed)
2 Medium parsnips (peeled and cubed)
1 Tbsp fresh Thyme
4 1/2 Cups Chicken or Vegetable Broth
1 Cup whole milk
2 Tbsps Fresh chives
Salt and Pepper to taste

Melt butter in heavy large saucepan over medium heat. Add leeks; stir to coat with butter. Cover saucepan; cook until leeks are tender, stirring often to prevent browning, about 10 mins.

Add thyme, potatoes and parsnips. Cover and cook until potatoes and parsnips soften stirring often so they do not brown. About 10 mins.

Add 4 1/2 cups of broth. Bring to a boil. Reduce heat, cover and simmer until the veggies are very very soft. About 30 mins.

At this point you can either use an immersion blender to puree the veggies or you can use a potato masher to crush them. I like to use the masher because it gives the soup a more rustic texture.

After you've mashed/pureed add the milk. Serve in bowls and garnish with chives. A nice chunk of crusty bread also makes a nice accompaniment to this dish. enjoy!