Potato Leek Soup
When I look out the window at a thermostat that reads 5 degrees, I start thinking of what hot soups and stews I can whip up. This soup is one of my favorites because its hearty, delicious, AND low-fat. Its also a vegetarian recipe that could be made to be vegan very easily. The arborio rice thickens the soup and practically disappears into the soup. I served a nice crisp Sancerre and toasted feather bread with it.
This soup is great with a crisp Sancerre
Potato Leek Soup
Serves 6
2 tablespoons butter or olive oil
1 large leek or two small, white and light green parts only
¼ cup Arborio rice
½ cup dry white wine
1 potato, medium dice
8 cups vegetable stock
1 fresh thyme sprig
salt and pepper to taste
Garnish
¼ Parmesan cheese (optional)
¼ minced fresh parsley
Procedure:
1. Melt butter in a stock pot. Add rice and wine and stir until wine is absorbed.
2. Add leeks and sauté until they relax and start getting translucent, about 5 minutes.
3. Add stock, potato, and thyme and bring to a boil. Turn heat down to a simmer. Allow soup to simmer an additional 20-30 minutes until potato is soft and rice is very tender.
4. Season with salt and pepper to taste. Serve topped with shaved Parmesan (optionally) and parsley.
I've recently moved my life from Brooklyn, New York to Sonoma County, California to pursue a life in food and wine. I am now the executive chef at