Smoky Leek and Potato Soup

By ChefDJen • February 15, 2010 • 1 Comments

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Author Notes: A little bacon would be a great addition, otherwise it is a very filling vegetarian soup. Also, one of the potatoes can be replaced with an equal amount of winter squash (delicata, acorn, butternut, etc.). - ChefDJen

Serves 4

1 onion, chopped
2 leeks, cut in half, then sliced
2 garlic cloves, minced
1 teaspoon mustard powder
2 tablespoons flour
4 cups vegetable stock
2-3 yukon gold potatoes, peeled and chopped
2 tablespoons cream
2 teaspoons smoked paprika
pickled peppers (optional)

Warmed about a teaspoon of olive oil in a 3-quart pot. Add the onion, leeks and a sprinkle of salt and cook until they are softened and translucent. Add the garlic and cook for about 30 seconds longer.
Sprinkle on the mustard powder and flour. Stir for a minute or two to make a roux.
Whisk in the broth, then add the potatoes and smoked paprika. Bring to a boil, then reduce heat and simmer until the potatoes are cooked through.
Stir in the cream and check for seasoning. Enjoy as is, or top with a few pickled peppers.