A couple of nights ago I made a version of potato-leek soup adapted from Barbara Kafka and Christopher Styler's cookbook Vegetable Love. I didn't expect much from it. The recipe is simple, and I was really just trying to use some leeks I had in the fridge before they went bad. But wow! It turned out great! Vegans, I'm sorry to say that, surprisingly, the cream made a fair difference, but you can certainly make this without it.
I didn't photograph it, because puréed potatoes don't make much of a photograph, but it was still quite delicious. I served it with bruschetta (recipe and photo here), because we are still getting fresh tomatoes from the garden. Here it is:
1 lb. white potatoes, peeled and chopped into 1-inch pieces
3 c. water
1 pkg low-sodium miso soup mix (to prepare 8 oz. miso soup...I used Edward & Sons Miso-Cup brand.)
2 T. organic heavy cream (optional - As many of you know, I prefer Organic Valley brand.)
salt and pepper, to taste
Remove the green leafy end and 1 inch of the root-end of each leek, and compost the removed parts. For the remaining leek stalks, cut them into ½-inch sections crosswise. Wash them in a basin of water to remove any grit.
In a large saucepan, add the potatoes, leeks, water, and the miso soup mix. Bring to a boil, then reduce heat to simmer. Simmer, covered, 20 minutes. Remove from heat.
Working in batches of approximately 2 cups each, purée the prepared potato mixture in a blender. Salt and pepper to taste. (I used approximately 1 tsp. salt.) Add the organic heavy cream, if using, and serve warm.