Leek, Potato & Kale Soup
Twice this week, my family has asked for "Green Soup". This is my mother-in-law's basic Scottish Leek & Potato soup, with fresh kale added at the last minutes. Then it gets whizzed up in the VitaMix. Bright green. Delicious!
I keep a "stock bag" going in my freezer. It's a ziplock or glass container to which I add any veggie scraps from each meal prep. When I pulled the overwintered carrots, they were too small to eat, but scrubbed, chopped and into the stock bag they went, including the leafy green tops. There are scrubbed potato and carrot peels, celery ends, mushroom stems, bits of onion, garlic, parsley stems, a bit of tomato, dark green portions of leeks. When the bag gets full, I pop it into my big stock pot with water, a bay leaf and shimmer. Into the soup pot, or into quart Mason jars (leave plenty of head room) and freeze for later.
That's the ideal: fresh homemade stock for each soup. If I'm in a hurry and there is no stock in the freezer, a vegan, GF stock cube will have to do.
3 medium Yukon Gold potatoes, scrubbed and chopped (peel on is fine)
3 large leeks, thoroughly rinsed and chopped (last batch had 6 baby leeks)
2 medium yellow onions peeled and chopped
5-7 large cloves of garlic peeled and smashed
2 Tablespoons olive oil
1/2 a big bunch of curly kale, de-stemmed and washed
10 cups of water plus 2 veggie stock cubes (Rapunzel is good) or, better yet, homemade stock
salt and papper to taste
Heat oil in a large heavy bottomed pot. Add leek and onion and cook 3 minutes stirring over medium heat.
Add garlic and potatoes and stir to coat with oil/veg. Cover and sweat the veg for 5 minutes, stirring to prevent sticking. Add salt and pepper.
Add liquid, bring to boil. Reduce heat to shimmer and cook, covered until potatoes are tender.
Turn off heat and add kale, stirring.
Ladle mixture into Vitamin and liquidize in batches. You'll need to second pot to pour pureed soup into.
Garnish with cashew cream, fried shallots, or chopped parsley or cilantro.