I really love this combination of the leeks and potatoes. I didn't know if I could get the flavor I was looking for to give it a hearty, comforting taste, but by caramelizing the onion, garlic and leeks, this was so good I couldn't stop going back for more. If you've never cooked with leeks, be careful to clean them really well. They tend to have a lot of sand or dirt between the layers of skin, depending on the soil they are grown in. Also, you only use the part of the leek that is light green right below the dark green leaves and going down to the white skin.
CLICK BELOW FOR THE RECIPE
Ingredients:
2 medium white or yellow onions, peeled and thinly sliced
3 Large leeks, cleaned and light parts only (cut into half moon shapes)
8 whole cloves of garlic
2 carrots peeled and cut into 1/2 inch chunks
2 celery stalks large diced
2 teaspoons Herbs d'Provence
6 cups Roasted Vegetable Stock or other fat free, low (or no) sodium version
2 large russet potatoes peeled and large cubes
1 teaspoon sea salt (or to taste)
1/2 teaspoon freshly ground black pepper (or to taste)
1/4 teaspoon smoked salt (optional)
In a hot, non stick skillet, caramelize the onion. After about 3 minutes, throw in the whole garlic cloves. After 5 more minutes, add the leeks and celery. 7 more minutes add the carrots. Use a little of the stock to deglaze the pan (pour some in to lift the brown bits).
Put all of the vegetables into a large stock pot. Crush the Herbs d'Provence in your hand and add it to the pot. Add the potatoes and remaining stock. Add about half of the salt and all of the pepper.
Caramelized onions and garlic
With the leeks added
With the leeks added
Carrots added to the mix
Into the pot with the remaining ingredients
Cook it until the vegetables soften - Before the immersion blender
After the immersion blender. Taste for seasonings and adjust accordingly.
Serve with a hearty slice of My bread and Creem Cheez from the Recipe Tab Above
