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Leek Cream of Potato Soup recipe (Soup)

3   leeks
3   garlic cloves, minced
5   organic red potatoes
¼ cups ghee
1 cup tofutti sour cream
4 cups water/vegetable stock
¼ teaspoons cilantro, chopped
¼ cups shallots
some   celery seed
¼ cups fresh basil, chopped
¼ cups fresh thyme, chopped
1 cup fresh dillweed, chopped
some   salt and pepper to taste
1   juiced lemon
some   parsley to garnish

Posted by Dr Claiborne on Jan 3, 2011


Prepare the leeks by removing the green portion, preserving for other use if desired. Cut down the center, lengthwise, and wash thoroughly. Chop the white portions finely and sauté lightly with the chopped garlic and shallots and half of the ghee for five to seven minutes. Then add ½ quart of the water or vegetable stock, add one half teaspoon of sea salt, the celery seed, the chopped basil, and the thyme. While this mixture is simmering for 10-15 minutes prepare the potatoes by either peeling the red potatoes, or leaving the skin on and chopping them into quarters. Add the potatoes to the simmering mixture and add the other ½ quart of water or vegetable stock. Allow to simmer until the potatoes are soft. Stir in the tofutti sour cream, juice of the lemon, and the remaining ghee, allowing to continue to simmer for another 15-20 min. Finally add the fresh dillweed, and season to taste with the salt and the pepper. Garnish with the cilantro and parsley.

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