Here’s a great recipe for potatoes that are on the soft side. I frequently find myself with more potatoes than I can use and a lot of the time, once they get a little old, I’ll roast them in the oven, which we also love.
Soup is a fantastic alternative for soft potatoes and this recipe is vegan, yet it has a nice creamy texture. Once you get everything chopped up, it’s fast and easy to put together. I added some fresh ground black pepper, which I pretty much add to all potato dishes, but you can use less or more to your taste. Serve with a crusty bread on the side.
1 Tbs. vegetable oil
1 Tbs. very thinly sliced green onion tops
1 medium onion, chopped
1 tsp. black pepper
1 lb. leeks (white and pale green parts), well rinsed and chopped
2 medium russet potatoes, peeled, cut into ½-inch dice
3 to 4 cups vegetable broth
2 tsp. grated fresh ginger
Salt to taste
1 to 3 tsp. fresh lemon juice
4 thin lemon slices, for garnish
In large pot, heat oil over medium heat. Add onions and cook over low heat, stirring occasionally, until golden brown, about 20 minutes. Add black pepper, leeks, potatoes, 3 cups broth and ginger. Bring to boil. Cover, reduce heat and simmer until potatoes are tender, about 20 minutes. Remove from heat and let mixture cool slightly, about 10 minutes.
I used a hand blender to puree the soup, alternatively you can use a blender or food processor. To blend using either, use a slotted spoon, transfer all solids in saucepan to food processor. Process until very smooth, stopping to scrape down side of work bowl as necessary. With machine running, gradually add liquid in pan to processor. Return soup to saucepan. Bring to simmer, adding remaining broth for desired consistency.
Season with salt and stir in lemon juice. Ladle into bowls. Garnish each with lemon slices and green onions if desired.