Monday, January 2, 2012


Blood Type Diet-Modified (B+) Potato Leek Soup (Modified from an Epicurious recipe)

Ingredients for 2.5 pounds of potatoes
  • the white and pale green part of 3 large leeks, split lengthwise, washed well, and chopped
  • 2 tablespoons butter
  • 6 1/2 cups vegetable broth (or chicken, water)
  • 2.5 pound red potatoes, skins on, & diced.  
  • handful of chopped fresh parsley leaves
  • 1 shallot & 2 garlic clove, minced
  • Salt, cayenne pepper, & thyme to taste
  • about 1/4-1/2 cup skim milk, optional

Cut your potatoes 1st, soak in water (not absolutely necessary, but it removes some of the starch)
Cut the leeks after rinsing them well. 
Mince the shallot & garlic.  Prep your herbs.
In a large heavy saucepan cook the leeks in the butter, covered, over moderately low heat, stirring occasionally, for 8 to 10 minutes, or until they are softened but not browned (Add the garlic & shallot to the mix after about 5 min).  
Add the broth (or water) and potatoes, and simmer the mixture, covered, for 20 minutes, or until the potatoes are tender.  
Hand mash the soup.  Remove about 2-3 cups of it, & use an immersion blender to puree the remaining soup in the pot. Add back the removed soup. (You can change this ratio based on your preferred texture).
Mix in the fresh parsley & adjust the seasoning as you wish.  I add in a little skim milk at this point, but it's not part of the original recipe.  

While not as diet friendly, this soup is also really good with ham or bacon.  If you use bacon, Cook the bacon first (pre-cut in pieces), & saute the leeks in bacon fat rather than butter.  If you use ham, add cooked pieces after the soup is pureed.  

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