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
Ingredients
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1
onion, chopped
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2
leeks, cut in half, then sliced
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2
garlic cloves, minced
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1 teaspoon
mustard powder
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2 tablespoons
flour
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4 cups
vegetable stock
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2-3
yukon gold potatoes, peeled and chopped
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2 tablespoons
cream
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2 teaspoons
smoked paprika
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pickled peppers (optional)
Directions
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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.
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Sprinkle on the mustard powder and flour. Stir for a minute or two to make a roux.
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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.
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Stir in the cream and check for seasoning. Enjoy as is, or top with a few pickled peppers.
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