Potato Soup
5 cups cubed potatoes (about 3-4 medium)
1 cup diced celery
1 cup sliced mushrooms
2 leeks, white & tender green parts sliced thinly
3 tablespoon olive oil
3 tablespoon whole wheat flour
4 cups vegetable stock
1 cup soy milk (optional)
salt, black pepper,
809]croutons or chives to garnish
Scrub potatoes well and cut into inch & half cubes. Put into a large (2 quart)pot with a lid. Add enough stock to cover. Bring to a boil, reduce heat and allow to simmer while you perepare the rest of the soup. In a skillet, heat oil over medium low heat. Add cerely, leek and mushrooms. Cover and allow to cook on low heat until vegetables are partially tender, and juices are emerging into the pan. Stir occassionally. Sprinkle flour over the vegetable mixture, stirring constantly. Carefully pour 1 cup of stock into the mix, stirring constantly to prevent lumps from forming. Remove from heat and carefully stir this mixture into potatoes. Add remaining stock. Put soy milk into a bowl. Add a little of the hot mixture to the milk to warm it up before carefully adding it to the pot. Allow the whole works to simmer on low heat for 1/2 hour or more, stirring occassional to keep from sticking. Season with salt, pepper and curry as desired. Serve hot with garnish.
SO HOW'D IT GO?
I followed this recipe very loosely, and it came out great! I diced some leeks & threw them in a big stockpot with about a cup of broth. Then I started those sauteeing while I cut up the potatoes. As I cut the potatoes, I threw them right in the pot with the leeks, adding a little more broth each time I threw in another handful of potatoes. When all the potatoes were cut & in the pan & all the broth had been added, I threw a lid on the pan and let the potatoes cook in the broth until tender. While that was going on, I cut up some celery, mild peppers, and squash into little bits and sat aside. When the potatoes were tender, I got out my stick blender and blended the potatoes/leeks into a smooth creamy mixture. I added a little water and a few tablespoons of soy creamer as well. Then a taste test, and I added a bunch of pepper & a tiny bit of salt. When I was happy, I dumped in my small chunks of peppers/squash/celery. A quick stir, and it was ready to serve. Everyone really loved it. I am sure the original recipe listed here is also very wonderful, but I tend to be a bit lazy and venture off to follow my own crazy ideas. :-) Thanks for the inspiration!