Potato (or Caulflower) Leek Soup For Beginners and Sherry Lovers
Recipe type: Fancy Appetizer or Weeknight Dinner (With Grilled Apple + Cheese Sammies!)
Prep time: 
Cook time: 
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Serves: 8-10
 
I'm going to assume that it's obvious that the cauliflower / bone broth edition is for paleo eaters and that the potato / veggie stock edition and avoiding the bacon crumble topper makes it gout friendly. No need for two recipes listed below, obviously not many families have this many food restrictions so if you stumble upon this recipe, modify it to suit your tastes, whether your vegetarian or vegan or if you have have nary a food restriction at all. You can then go all out with the bone broth and the potatoes and cheese and bacon and fresh bread to sop it all up with. (Bread, oooohhhh bread.) Give'r.
What You'll Need
  • 3 tablespoons unsalted grass-fed butter, ghee or coconut oil
  • 4 washed leeks, white AND green parts, roughly chopped (crazy me, don't mind the green...Julia is rolling in her grave)
  • 3 cloves garlic, peeled and smashed (no need to mince since you'll be blending to finish)
  • ¾ cup of cooking sherry
  • 2 lbs yukon or russet potatoes, (cauliflower for paleo) scrubbed/washed well and roughly chopped into ½-inch pieces
  • 8 cups bone broth or chicken stock or veggie stock
  • 2 bay leaves
  • 1½ teaspoons finely chopped fresh thyme
  • 1 teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • 1 cup plain cashew cream (to replace heavy dairy cream)
  • 2 tablespoons Braggs (with the mother!) apple cider vinegar
  • ¾ cup of nutritional yeast (great source of protein)
  • Chives, finely chopped (optional)
  • Bacon, chopped in small cubes (optional)
  • Grated asiago cheese (optional)
  • Chili Oil (optional for drizzling)
How You Do
  1. Melt the butter over medium heat in a large dutch oven. (Just my preference for making soups.) Add the leeks and garlic and to simmer, stirring regularly, until soft and wilted, about 10 minutes. No browning allowed, but sherry splashing to deglaze encouraged.
  2. Add the potatoes (or separately steamed and drained cauliflower), stock/broth of choice, bay leaves, thyme, salt and pepper to pot and bring to a slow boil. Cover and turn the heat down to low. Simmer for 20 minutes, or until the potatoes are very soft and break apart when smooshed with a fork. If using cauliflower ou can immediately blend after adding it COOKED into the broth mixture.
  3. Fish out bay leaves, then add the nutritional yeast and purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the soup in batches but that's a pain in the ass.) Add the cashew cream and apple cider vinegar and bring to a simmer. Taste and adjust seasoning with salt and pepper. Garnish whichever way you like! This makes a great weeknight meal with grilled sandwiches done on the panini press. The kids and Trev like apple, sage and grilled cheese action and until I can perfect a paleo bread recipe, I sadly, do not eat sandwiches. A big, hearty salad pairs well too.
Recipe by They Roar at http://www.theyroar.com/2015/01/eating-paleo-or-not-potato-leek-soup-for-beginners-and-sherry-lovers/