Creamy Potato and Leek Soup

Leeks belong to the same family as garlic, onions, shallots, and scallions have a delicate flavour and add a subtle, sweet touch to this soup. Leeks are high in vitamin A, vitamin K and manganese.

Creamy Potato and Leek Soup

This soup is thick, creamy, sweet and has a touch of smokiness.

3 large leeks, washed and chopped (use only the white and pale green parts)
1 tbsp margarine
4 cups water
2 cups vegetable stock
4 medium potatoes, peeled and diced
2 carrots, diced
3 celery stalks, diced (not the leafy part, only the crunchy part)
1 and 1/2 tsp salt
1/2 tsp pepper, ground
1/2 tsp smoked paprika, ground
1/2 tsp coriander, ground
1/4 tsp dried marjoram, crushed
2 tbsp fresh parsley, chopped

1. Saute leeks in margarine with salt, pepper and smoked paprika, on medium heat for about 10 minutes. Stir often, as you do not want to brown the leeks.
2. Add vegetable stock, water, potatoes, carrots, celery, coriander, and cook for 30 minutes.
3. Pour the mixture into a blender no more than half full. Cover and firmly hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth. Return to pot. Add parsley and marjoram and stir. Add more salt and freshly ground pepper if needed.
4. Serve with a fresh french baguette.