Feta Potato Leek Soup

Potato Leek Soup

  • 2 leeks (white and green part, discard leaves)
  • 1.5-2.0 pounds potatoes (I like Yukon golds)
  • 3 cloves garlic
  • 6 cups chicken stock
  • 6 0z feta cheese
  • salt and white pepper to taste

Finely dice the leeks. Make sure to wash them thoroughly as they are grown in sand. Peel then cut the potatoes into large chunks and set aside. In a large soup pot, saute the leeks in smart balance until translucent, about 3-5 minutes, over medium heat. Add the chopped garlic. Add the chicken stock and potatoes. Simmer for about 30 minutes, until the potatoes are fork tender. Using an immersion blender (or in small batches in a blender) blend the  mixture. Once everything is smooth, add the crumbled cheese and season.

4 responses

14 12 2009
robert and patty ( alberta canada)

Tried this Doc it was very good, do you have a dish with a baked salmon rice roll ?? Patty just burnt her finger takinig out some baking oops

15 12 2009
whatscookingwithdoc

Great to hear from y’all. I suppose it is time for warm comfort food in Canada! We’ll get that salmon roll recipe out after we finish the 21 days of veggie tales. Now, go take care of your lovely wife’s boo boo.
-Doc

16 12 2009
robert and patty

Yes Sir thank you

16 12 2009
whatscookingwithdoc

Thank you guys!
-Doc

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