Irish Potato and Leek Soup

Monday, October 30, 2017

Autumn in Los Angeles is a weird thing.  While it remains warm until well into November (sometimes longer), the light gets a little more golden and there is a hint of a cool breeze.  We live right at the base of Runyon Canyon, so we get a bit of an outdoorsy experience, but it's still very much Los Angeles and very much a city.

I long to live in the woods and to grow my own food out of the ground, and this time of year always reminds me of that.  Every October, it seems I want to let my hair grow wild and live off the land. I return to my witchy ways and want to be more in touch with nature. 


The closest I can get to a true Autumn experience, is the food.  One dish that is sure to stir your October heart is this Irish Potato Leek soup.  Leeks are my new favorite thing and I could eat potatoes everyday (but don't, because you can actually get potato drunk and it's awful).  This soup is incredibly easy and contains few ingredients and no meat substitutes, which is something that I'm trying more and more to abide by.  I'm going to start using local and in season produce more, and live that simple life.

So put on some fuzzy socks, curl up on the couch, and slurp down a bowl of this soup that will transport you to a chilly seaside Irish town.

Ingredients:
5 potatoes
3 medium carrots
3 leeks
salt and pepper
2 tablespoons vegan butter
2 tablespoons vegan sour cream
Enough vegetable stock to cover vegetables





Heat butter in a large saucepan.  Add in vegetables and saute until they begin to become tender (the potatoes will still be crisp).  Add salt and pepper before pouring in enough vegetable stock to cover the vegetables and bring to a boil.  Let simmer while covered while checking periodically that the vegetables are softening while adding salt and pepper throughout to taste.  Once potatoes are full cooked, mash while still cooking with a potato masher.  I like my soup to be lumpy and have a lot of texture, but typically this soup is added to a blender and pureed.  I just mash the potatoes until the soup gets a little creamy, and then add in the sour cream.  Let simmer a few minutes longer, and ladel into soup bowls, or serve from the pot directly. 

Feel free to send me your autumn favorites, or let me know what you'd like to see.

xo
Sara






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