Re: Creamy potato leek soup--(variation suggestions)

[Guest guest]

Suggestions to soup recipe posted: In place of "vegetable stock" water works well especially if you don't know how broth or cube was made before it hit your kitchen. Oil....I heard heating up oil is not a good thing and my soups never have oil. I bet you may skip this one. My 2 cents of variation for great recipe below Suzi posted (Thanks Suzi always). I was thinking...remember Leave it to Beaver tv show...no longer do we have to think about that, but I think Leave it to Suzi (for great recipes always and tons of other sharings she does!) carolg Suzanne <suziesgoats@...> wrote: Creamy Potato-Leek Soup - Vegan RecipeAdapted from The Great American Detox Diet, by son (Rodale Press, 2005). Simple SolutionWhen the maker of the film Supersize Me ate nothing but food from a well-known fast-food chain three times a day for a month, the diet nearly killed him. His fiance, a vegan chef and the author of this great cookbook, brought him back from the brink with her healthy cooking. Here is one of her delicious creamy soups made without dairy, but sure to satisfy. Leeks give lots of iron-rich mineral nourishment, while garlic and onions add their immune-boosting and heart-healthy benefits. Paired with a crisp salad, Creamy Potato-Leek Soup makes a perfect cozy Fall supper. INGREDIENTS 1

tablespoon extra-virgin olive oil2 leeks, white and light green parts washed and sliced into 1/4-inch slices2 cups chopped yellow onion1/2 teaspoon sea salt3 cloves garlic, minced2 large Yukon Gold potatoes (about 1 pound), peeled and cubed into 1/2-inch cubes4 cups vegetable stock2-3 teaspoons fresh rosemary leaves 1. Heat a 4-quart soup pot over medium heat and add the oil. 2. Add the leeks, onion, and sea salt and saute for about 5 minutes, stirring often, until the onion begins to turn translucent. 3. Add the garlic and stir well. Cook for 1 minute more. 4. Add the potatoes and vegetable stock, cover, and bring to a boil. Reduce heat to simmer. Cook 20 minutes. 5. Remove the soup from the heat and use an immersion/stick blender to blend the soup in the pot or ladle

the soup into a blender, 1 cup at a time. Blend the soup with the fresh rosemary leaves until smooth and free of chunks. Pour smooth soup into a heat-proof bowl and continue until all of the soup has been blended. 6. Transfer the blended soup back to the original soup pot and warm over low heat until heated through. Serve hot. Serves 4 - 6. Suzi

[Guest guest]

AWWWWW shucks! Thank you. I love when you all add variations... SuzicarolG <cgiambri@...> wrote: Suggestions to soup recipe posted: In place of "vegetable stock" water works well especially if you don't know how broth or cube was made before it hit your kitchen. Oil....I heard heating up oil is not a good thing and my soups never have oil. I bet you may skip this one. My 2 cents of variation for great recipe below Suzi posted (Thanks Suzi always). I was thinking...remember Leave it to Beaver tv show...no longer do we have to think about that, but I think Leave it to Suzi (for great recipes always and tons of other sharings she

does!)

Suzi

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