Sometimes the month gets away from you. Sometimes your pictures do too.
Before you know it, October’s nearing 10 days from its end, and your potato and leek soup photos are nowhere to be found. Story of my life.
Between wedding shoots, restaurant shoots, lifestyle shoots, blogging shoots and other random excursions, my camera’s seen a lot of action this month. Somewhere along the journey, I slipped up on reformatting my memory cards. Oops. That slip up left my soup MIA, cutting its modeling days short.
Disaster? Nah. Somehow I found a bunch of thumbnails on my camera to deliver that semi-pretty montage up above. More importantly, I still had a delicious bowl of creamy potato, leek & dill soup waiting for me. This was a bowl that could’ve cared less about what it looked like on camera. When dinner’s on the table, that’s all that counts.
Plus, maybe it’s time that autumn gets a little action on my blog, rather than just a bunch of food. It’s undeniably one of the most beautiful months on the east coast. And it goes fast.
Every day, I feel myself zipping my sweatshirt up a bit higher. My morning step moving a bit quicker. It won’t be long till there’s tons of time to spend indoors making (and photographing) soup. If there’s anything to look forward to about winter, that would be it. Soup.
- -2 Tbsp. extra virgin olive oil
- -1 large onion, diced
- -3 cloves garlic, diced
- -3 large leeks, white and pale green parts, and 1-inch dark green parts, cleaned and chopped
- -5-6 cups potatoes, chopped
- -1 bay leaf
- -1 cup soy milk
- -1 quart vegetable broth
- -Salt and pepper, to taste
- -2 1/2 packed Tbsp. chopped dill
- In a large pot, heat oil over medium-high. Add onions and leeks and saute for 3 minutes. Season with salt and pepper. Stir in garlic, and continue to saute until all is translucent and softened.
- Add potatoes, bay leaf and broth. Bring to a boil. Reduce heat to a low simmer, and cover. Cook until potatoes are tender, 30-40 minutes.
- Add soy milk and dill. Simmer, uncovered, for an additional 5 minutes. Discard bay leaf. Transfer 75-100% of soup to a blender, and puree until smooth and creamy. Return to pan. Serve.