Potato Leek Soup
2 Tbs EVOO
2 carrots, peeled and diced
2 stalks celery, chopped
2 cloves garlic, minced
1 large leek, washed well and sliced (white and green parts)
Salt and pepper to taste
1 lb yukon gold potatoes, peeled and diced
2 Bay leaves
3 tsp dried tarragon
6 cups vegetable stock
2 Tbs Nutritional Yeast
Saute carrots, celery, garlic and, leek until beginning to soften. Add S & P to taste. Add in 1 lb peeled yukon golds and saute to begin softening. Add in 2 bay leaves and about 3 tsp of dried tarragon. Saute for about 5 more minutes. Add in 6 cups of stock, bring to a boil, reduce heat and simmer until all veggies are very soft. Transfer in batches to food processor and puree (or use immersion blender if you are lucky enough to have one). Return to heat, add 2 TBS nutritional yeast, stir to combine and simmer until ready to serve.
Last night was Rob's night to get the girls fed and to dance class all on his own, so I didn't have any sides with the soup. If I had been home to serve this meal as a family, some nice soda bread would be perfect with it.
This soup turns orange when you puree it because of the carrots. Mairin said she wasn't eating it because it was "red", so Rob made her some Weetabix. And, apparently, while he was fixing the cereal she decided she liked it and sneaked off and ate half of her bowl!!
I promise pictures of the soup next time I make it!!