Make 4 – 6 servings.
Potatoes, leeks and lettuce make for a creamy, delicious winter soup.
4 medium leeks
3 cloves garlic, coarsely chopped
3 tablespoons extra -virgin olive oil
1 pound Golden Yukon potatoes
1 medium head Boston lettuce
3 cups chicken broth
½ teaspoon curry powder, approx.
Freshly ground black pepper
Garnish with snipped chives
Cut off and discard the dangling roots and most of the green parts of the leeks. Discard one or two tough outer leaves. Cut the white and light green parts into slices. Place in a sieve and rinse thoroughly under cold running water to remove any sand. Drain.
Peel the potatoes and cut into small pieces.
Separate lettuce leaves, wash and spin dry.
Heat the olive oil in a medium saucepan. Add the leeks and garlic and sauté for a few minutes. Add the potatoes, lettuce, curry powder and 2 ½ cups of broth.
Bring to a boil over high heat. Reduce the heat and cook, covered, for about 15 minutes, or until the potatoes are soft.
Puree in a Vitamix until smooth and creamy.
Adjust the consistency with the ½ cup reserved broth. Season to taste with curry powder, salt and pepper.