Happy St Patrick's Day! What makes this soup Irish? Potatoes. What makes it green? Our amazing new dressing... Green Goddess! This stuff is so good. There are no words. Look out for GG recipes all week long before we make it available for sale next week. You're welcome.
What you need
3 tablespoons Tessemae’s Green Goddess
3 leeks, white and pale green parts only (dark green cut off)
coarse salt and fresh ground pepper
2 minced garlic cloves or 1 tablespoon Tessemae’s Slow Roasted Garlic
2 medium russet potatoes (about 1 ½ pound) peeled and diced ½ inch
1 quart veggie stock
1 bay leaf
¼- ½ cup coconut milk, half and half, or almond milk
snipped fresh chives, for serving
What to do
Halve the leeks lengthwise then thinly slice crosswise. Place in a bowl of cold water and swish around to wash. Lift the leeks out of the water (the grit will sink to the bottom.)
In a large saucepan, heat the Green Goddess over medium. Add the leeks and season with salt and pepper. Cook, stirring, until softened, about 5 minutes. Stir in the garlic, potatoes, veggie stock, and bay leaf. Bring to a boil, reduce to a simmer, and cook until the potatoes are very tender, about 35 minutes.
Use an immersion blender to puree, or puree in batches in a blender. (Please take out the bay leaf first. Choking is no fun.) The soup will be thick. Blend in your milk of choice to thin it out. Adjust the seasoning with salt, pepper and a little more Green Goddess. Serve with fresh chives.
Makes 6 cups