Leek & Potato Soup

Preparation

1. Chop off the roots and the dark green part of the leeks. Discard the roots, and rinse the dark greens well, tie them up with a piece of twine, and set aside. Quarter the white parts of the leeks lengthwise then thinly slice. Leeks hold a lot of grit and soil, so when you’re done slicing, wash them very well! Drain, and set aside.

2. Heat the oil in a heavy soup pot over a medium high flame. When it starts to ripple, add the onions, white parts of the leeks, and savory: fry until the leeks and onion start to soften but not color. Mix in the potato. Cover and turn the heat down to medium, stirring occasionally, 8 to 10 minutes or until the potato begins to soften. Don’t let them brown.

3. When the potatoes are softened slightly, turn the heat up and add the yogurt and stir constantly until any water in the yogurt has evaporated and the vegetables are covered in curds.

4. Add the stock, the reserved bundle of leek greens, and bring the soup to a boil. Stir well to mix everything in. Turn the heat down and cook until the potatoes can be smashed against the side of the pan with a spoon, about 10 to 15 minutes. Taste for salt.

5. Remove the bundle of leek greens, and blend. Bring the soup back to a simmer, add the chopped parsley cook for 1 minute, then serve. Sprinkle each bowl with more parsley and a grind of black pepper.

Ann's Tips and Tricks

If you want a higher protein content, cut out the potatoes, and at step 5, along with the stock, add 2 (14-ounce) cans of white beans, drained. If you make your own beans, then add the liquid they were cooked in and cut back on the stock proportionately. The taste will be a little different from the potato-based soup, but it will still be delicious.