Tuesday, March 18, 2014

baked potato & leek soup

Camilla loves the baked potato soup at Houston's, so I have been trying to re create a soup for her approval.  Finally, a success! The first few times I made this I used too many fennel seeds and the soup was overwhelmed; a little goes a long way but it really does add a great flavor.

one large baking potato
1 large leek, white and up through a couple inches of the darker green
1 clove garlic
1/8 tsp fennel seeds
2 cup veggie broth
1 cup water
1/4 cup raw cashews

sausage, my current favorite is field roast's apple, though pictured is tofurky's kielbasa

Let the cashews soak in water while everything is cooking.
Grind the fennel seeds with the garlic and a half teaspoon of course salt into a paste. I used a mortal and pestle but the side of a knife would work too. Slice the leek down the middle and chop into half moons.  Peel the potato and dice. Saut√© the potatoes and leek in a bit of vegetable oil over medium heat for about 3-4 minutes, until the leeks start to wilt, then add the garlic/fennel paste and stir and cook for another minute, stirring so the garlic doesn't burn. Add the broth and water and bring to a boil. Reduce the heat to a simmer and cook for about 10-12 minutes until everything is soft.
Drain the cashews and blend with a cup of water until smooth, and set aside.
Set aside two cups of drained potato and leeks, about half of the soup. Blend the rest until smooth and return to the pot with the cashew/water mixture and potato and leeks. Heat to serve.
Saute the sausage while the soup is heating.

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