Chris and I don’t exchange gifts for holidays or birthdays. We feel that it has more impact when we give gifts on normal days, rather than a day that demands gift-giving. We do, however, give “Non-Christmas Gifts” somewhere in the general vicinity of Christmas time, and Chris gives THE best Non-Christmas Gifts. Last year, he gave me an immersion blender, which is why 86% of our dinners since then have been soups.
In the words of the great Ferris Bueller, if you don’t have an immersion blender, you should. They are so choice. If you have the means, I highly recommend picking one up (and they’re pretty inexpensive and come in cool colors, like this one). If you don’t have one, you can pureé your soups in batches, in a regular blender, but you just won’t look as cool as would if you had used an immersion blender. Did I mention that I love immersion blenders?
So, like I was saying, I make a lot of soups. Chris says this is the best thing I’ve ever made. I think it’s definitely in my top 5 soups of all time, but I don’t like to brag (too much).
For this soup, I used the leeks that I grew in a glass of water. I also used Melissa’s baby dutch golden potatoes (but I think any golden potato would do- I just like the baby ones because they seem to be creamier) and just white button mushrooms, though crimini mushrooms would work too. I like to use a mixture of half water, half vegetable broth because I like the flavor the vegetable broth adds, but I like to be able to control the amount of salt and also flavor the soup with my own spices. You can use all of one or the other, or create a ratio that works best for you.
LEEKY ROASTED MUSHROOM & POTATO SOUP
- 1lb baby gold potatoes, cut into small chunks*
- 8oz button or crimini mushrooms, stems removed and reserved
- 2-3 leeks (2 if they’re big, 3 if they’re small), sliced thinly
- 3 T olive oil, separated
- 1-2 cloves of garlic, minced
- 1 T fresh rosemary
- 2 tsp dried thyme, separated
- 1 tsp dried sage
- 1 tsp liquid smoke
- Dash of paprika
- Salt and pepper to taste
- 2-½ cups vegetable broth
- 2-½ cups water
- 2-3 T Nutritional Yeast (optional)
- Preheat the oven to 450°.
- Line a baking sheet with foil (and if you have issues with sticking, spray lightly with olive oil spray), put potatoes, mushroom caps and stems, on baking sheet. Toss with 2 T of olive oil, rosemary, 1 tsp of thyme, and salt and pepper. Put the baking sheet in the oven. Cook for 15 minutes, toss the veggies and put them in for another 10-15 minutes.
- About 5 minutes before the veggies in the oven are done, heat 1 T olive oil on medium heat in a large pot. After 30-60 seconds, add the leeks. Sauté the leeks for about 2 minutes, then add garlic and sauté for another 1-2 minutes. Add 1 tsp of thyme, the sage, the paprika, and the liquid smoke, then mix to combine.
- Once the potatoes and mushrooms are done, remove from oven and add them to the pot. Add the water and vegetable broth, and stir to combine. Put a lid on the pot and bring to a boil. Once it is boiling, reduce to a simmer and tilt the lid on the pot so that there is a little crack for steam to get out. Let it simmer for about 10 minutes, then remove from heat.
- If you have an immersion blender, use it to pureé the soup to your desired consistency. If you only have a standing blender, add the soup to the blender in batches and blend until all of the soup is pureéd. At this point, you can add in the nutritional yeast, which will give it a thicker, slightly cheesy taste. You can also add salt and pepper to taste. Pour into bowls, serve with some crusty bread (we like to have English Muffins with our soups, but that’s just us), and enjoy!
*For a lower calorie option, decrease the potatoes to half a pound, and add half of a head of cauliflower (cut up in to small pieces).
All photos taken by Chris Miller.
© Kristy Turner and Keepin’ It Kind, 2012. Unauthorized use and/or duplication of this material (content and images) without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Kristy Turner and Keepin’ It Kind with appropriate and specific direction to the original content.