Potato-Leek Soup

Ingredients

• 2 tablespoons scallions (just the tops)
• 2 tablespoons vegetable oil
• 1 large onion (chopped)
• 4 leeks (white and light green parts well cleaned and chopped)
• 4 yukon gold potatoes (chopped in 1-inch cubes)
• 8 cups soup broth (veggie or chicken works well)
• 1 teaspoon ground ginger
• salt and pepper
• 2 teaspoons lemon juice (or lime)
• 8 lemon slices (or lime slices, seeded and cut thin)

Directions

1. 1

   In a 6 quart sauce pot heat the vegetable oil and saute the onion over med. low heat until golden. About 20-25 minutes. Stir it occasionally.

2. 2

   Add the leeks, potatoes and 8 cups of the broth and the ground ginger. Bring to a boil.

3. 3

   Cover and reduce to a simmer for about 20 minutes or until the potatoes are tender.

4. 4

   Take off the heat and cool for a few minutes.

5. 5

   With a hand immersion puree the whole thing in the pot.

6. 6

   Add the salt and pepper. Taste to adjust seasonsings.

7. 7

   Add the lime juice.

8. 8

   At this point you can eat this soup or let it chill in the fridge.

9. 9

   Garnish each bowl of soup with a lemon slice and sprinkle some scallion over the soup.

10. 10

    Serve with crusty bread if you wish.

11. 11

    Bon Appetit!