It's 11:00 and I'm making soup and biscuits. I couldn't have done this at 4:00, 5:00 or even 6:00. I was too busy eating an entire head of roasted cauliflower with curry, chipotle and sunflower oil and a camino chocolate bar (really I was just having a small piece of chocolate and another and another. I don't know what happened to the entire bar).
I love creamy leek & potato soup! However, we don't call it creamy leek and potato soup around here. It is referred to as leaky potato soup. You will likely receive some version of this soup (much better than chickenless chicken noodle in my opinion) if you are sick. A friend of ours once became really ill with a streptococcal infection and had some leaky lesions (all illnesses are now compared to this....at least you don't have leaky lesions ALL over your body!). We have a dark sense of humour around here so we thought leaky lesions and leaky potato soup were a perfect combination. So, about the Pope (insert subject that will draw attention away from leaky lesions).....
Creamy Leek & Potato Soup
2 cups new red potatoes (russet potatoes will work too) washed with skin on
1 Tbsp olive oil & 1 tsp earth balance (butter or margarine)
3 small leeks, chopped (2 cups)
3 large cloves local garlic (or 1 bulb roasted garlic), chopped
2 C vegetable broth
1/2 tsp salt
1 Tbsp dried fresh rosemary crumbled
2 C unweetened soy milk (skim dairy milk, almond milk)
1/4 tsp cracked peppercorns (red, white, black)
1. Wash and dice potatoes in 1 inch chunks.
|red new potatoes from Spill The Beans|
2. In a saucepan or large frying pan with lid warm olive oil & margarine over medium heat. Add leeks & garlic ; saute until softened, about 10 minutes. Add potatoes, vegetable broth, water, salt, & rosemary. Simmer for approximately 30 minutes or until potatoes are tender.
|leek, rosemary and garlic goodness|
3. In a blender process mixture until smooth. I cannot stress enough how important it is that the lid of your blender is secure! On more than once occasion I have had a hot potato mess all over me and all over the kitchen. Add milk and pepper.
|secure the lid on your blender!|
4. Add 1/4 cup Daiya mozzarella or cheddar shreds (or your favourite old cheddar or smoked cheese) & a few drops of liquid hickory smoke (really only a few drops).
5. Return mixture to pot or pan and heat thoroughly until cheese melts and soup is warm. Serve with rosemary or chives as a garnish.
|leaky potato soup|
* You may need to add addition milk or vegetable broth to thin this soup if you are planning on eating it over the next couple of days.
Now on to the biscuits. They have just a hint of lemon and thyme.
Lemon Thyme Biscuits
(12 + 1 biscuits)
1 C whole wheat pastry flour
1 C unbleached all purpose flour
1 T sugar
1 tsp salt
2 tsp baking powder
1 tsp fresh thyme
1tsp finely grated lemon peel
1tsp finely grated lemon peel
1/2 C earth balance (margarine, butter or shortening works as well)
3/4 C milk (including 1 Tbsp fresh lemon juice)
1. Preheat oven to 450 F with baking stone in oven.
2. Combine flour, sugar, baking powder, salt, & thyme. Cut in shortening (you can use two knives, your hands or my personal favourite a fancy gadget (pastry blender) until you have fine crumbs. Stir in milk until dough is soft and sticky (it may seem too wet but it isn't).
3. Place dough on a lightly floured surface. Kneed until dough is no longer sticky (5-10 times). Pat down until approximately 1/2 inch thick. Cut with floured cutter (I used the lid of a mason jar but a glass works too).
|my favourite part|
4. Place on a baking stone approximately 1 inch apart. Bake for 12-15 minutes. Serve warm!