Happy National Potato Day! In honor of this spud-tackular Holiday I have cooked up a potato leek soup recipe for you all. Enjoy!
3 large leeks, sliced and cleaned (slice, soak in a bowl of water, stir and then let the dirt settle to the bottom, use your hands to remove the leeks without disturbing the dirt at the bottom)
2 Tbs butter or oil
2 cups water
2 cups vegetable broth
2 lbs gold potatoes, diced into 1/2 inch pieces (you can leave the skin on)
1 tsp rubbed sage
1/2 tsp celery seeds
1/4 tsp celery salt
1/4 tsp rosemary
1/4 tsp thyme
1 cup heavy cream (optional, or substitute 1 cup vegetable stock for vegan soup)
4 Tbs chopped parsley
salt and pepper
Cook the leeks in butter or oil in a sauce pan or stock pot. Cover and cook on low heat for about 10 minutes. Let the leeks sweat, but do not allow them to brown. Add the sage, celery seed, celery salt, rosemary and thyme, stir. Add the potatoes, broth, and water. Bring to a simmer and cook for 20 minutes. Remove the pan from the heat. Use an immersion blender to blend until smooth (or blend batched in a regular blender). Return pan to the heat. Add the cream (if using), parsley and salt and pepper to taste. Cook an additional 5-10 minutes. Serve. Garnish with parsley.