Source: Food Combining for Health
Date tried: August 15, 2013
Yield: 4 servings
Time needed: 15 to 20 minutes
This is a really delicious creamy leek and potato soup. I used curry powder in it today, but be sure to try the freshly-grated nutmeg some time. It is the food of paradise!
2 Tbsp. butter
4 potatoes, about ½ lb. each, peeled and quartered
2½ cups vegetable stock or water flavoured with ½ tsp. yeast extract
Freshly ground black pepper
Grated nutmeg or 1 tsp. curry powder
Wash the leek thoroughly and slice.
Melt butter in a thick-bottomed pan and add chopped leek.
Allow to cook gently without colouring.
Add potatoes and vegetable stock.
Bring to a boil, cover pan and simmer gently until the potatoes are tender (10-20 minutes)
Transfer to a blender and process until smooth.
Return to soup pan and season with salt and pepper
Add a little milk or more stock to give a creamier consistency.
Add a pinch of nutmeg or a teaspoon of curry powder.
Serve, garnished with chopped parsley.