Leek, Onion and Potato Soup

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from Vegan Dad

 

Leek, Onion and Potato Soup

I really need to think up more clever names for my dishes. This soup starts with

inspiration from French Onion Soup but ends with delicious chunks of sweet

potato and white kidney beans. You will notice that this recipe calls for a lot

of leeks--that is because I had a bunch of them in the fridge that needed to be

used up before they went bad. Feel free to cut down on the leeks by adding more

onions. To my utter amazement, the kids bolted the soup right down and gave it

two thumbs up.

 

INGREDIENTS

Serves 6

- 2 tbsp oil

- 2 tbsp margarine

- 2 large sweet onions, halved and sliced

- 6 leeks, white and light greens part, sliced

- 2 cloves garlic, minced

- 2 cups red wine

- 5 cups water or veggie stock

- 2 tsp sage

- 1/2 tsp coriander

- 1 tsp marjoram

- 1 tsp oregano

- 2 tsp mushroom soy sauce (or regular)

- salt and pepper to taste (heavy on the pepper)

- 3 large red potatoes, peeled, small dice

- 1 medium sweet potato, peeled, small dice

- 1 19 0z can white kidney beans, rinsed and drained

 

METHOD

1. Heat oil and margarine in a large pot over medium heat. Add in onions and and

saute for a few mins until they begin to soften. Then add in leeks and garlic

and mix well. Once things are sizzling along, reduce heat to med-lo and cook,

uncovered, for 45-60 mins, until onions and leeks become a nice golden brown.

Stir occasionally to keep from sticking.

2. Add wine to the pot and stir to deglaze. Add in water, spices, soy sauce,

potatoes and beans. Bring to bubbling, then reduce heat to low, cover and cook

for 30-45 mins, until potatoes are soft but not mushy. Adjust seasoning to taste

and serve.

 

 

 

 

 

“We now know that a neo-conservative is an arsonist who sets the house on fire

and six years later boasts that no one can put it out.†- Bill Moyers