Yesterday was kind of an epic day in the kitchen. I started off making Heidi Swanson’s recipe for oatcakes from Super Natural Every Day.
I’ve been getting a little bored with flapjacks, but wanted something similar to eat for snacks or breakfasts. The oatcakes turned out to be perfect. They’re somewhere in between a granola bar, a muffin, and a cookie — a little bit wholesome and a little bit sweet. All I can say is you must buy this cookbook!
I had some extra batter, so I made minis, too.
But onto the subject of this post — potato-leek soup. We got some leeks at the farmers market over the weekend, and I thought I would try making the classic soup combination. I cracked open “How to Cook Everything Vegetarian” and sure enough there was a recipe. It’s unbelievably simple, actually.
I added cream and a few toppings, but you don’t have to. With veggie stock or water it’s a great vegan soup. I had about 2 cups of stock in the freezer, so I used that plus water for the rest.
adapted from How to Cook Everything Vegetarian by Mark Bittman
2 tablespoons butter or olive oil
3 medium (or 6 small) golden potatoes, peeled and cubed
2 big leeks, sliced into half moons
6 cups water, stock, or combination
8 ounces heavy cream (optional)
Salt and pepper to taste
Optional toppings: 4 slices bacon, crumbled, croutons, chopped chives
Heat the butter or oil in a big soup pot over medium and start cooking the potatoes and leeks with some salt and pepper.
Add the stock, cover, and simmer for 20 minutes. I usually have to turn my heat down to low to keep it lightly bubbling.
At this point, you can leave the soup as-is, or make it creamier. I took about 2 cups of the soup and blended it up with my immersion blender, then added it back into the pot. You can do this with as much soup as you like, depending on how many potato chunks you want to keep.
Finally, add the cream, and let it cook for a few more minutes. Serve with yummy toppings.
I was thinking this soup might be good with some crispy homemade croutons, so I looked up a recipe for that, too. I was surprised to see that Bittman recommends cooking them on the stovetop rather than the oven. I’d never heard of that, but it totally works!
I used half of this lovely Italian batard from Acme Bread.
adapted from “How to Cook Everything Vegetarian”
1/4 cup olive oil
2 cloves garlic, minced
6 3/4-inch slices good bread, cut into cubes
1/4 teaspoon red pepper flakes
Salt and pepper to taste
Heat the oil and garlic in a big skillet, and just when the garlic starts to sizzle, drop in the bread cubes. Toss them around and sprinkle with salt, pepper, and red pepper flakes. Keep tossing the cubes until they soak up the oil and start to brown. Turn off the heat before the garlic gets too burnt.
These were so good in the soup. Part of them stayed crunchy and part of them soaked up the broth.
Next time I might use butter instead of olive oil for better flavor, or maybe a combination of both. I will definitely be making these again.