Potato-Leek Soup-MainPhoto

Potato-Leek Soup-MainPhoto
This cold creamy potato-leek soup brings back so many memories of hot summers in New York City.  Somehow, it was a classic favorite to have every summer to beat the hot, humid days in the city. For those like me avoiding dairy, here is a dairy-free (vegan) version.

Note that I am also using water instead of chicken broth or milk. You can always use organic vegetable broth instead and add cream as explained below.

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4 medium potatoes, peeled, cut into 12-inch cubes, soaked in 4 cups of cold water
2 T extra virgin olive oil, coconut oil or ghee
3-4 leeks, trimmed, cleaned and cut lengthwise and in half and in ¼-inch pieces
5 ears of corn
2 T fresh tarragon, for cooking and garnishing
Fresh chives, for garnishing
Sea salt and pepper, to taste
Optional: 2/3 cup heavy cream


  1.  Using a sharp knife, carefully, remove the corn from the cob and cut the cob into 4 pieces. Place kernels in a food processor and finely grind.
  2. Place ground corn in a strainer over a bowl and drain out the liquid pressing down with a spoon to remove as much liquid as possible. Discard the solids.
  3. Heat a large pot over medium-low heat and add about 2 T of oil. When oil is hot, add the leeks and sweat until they become translucent. Be careful not to brown.
  4. Add the potatoes and soaking water (broth or milk) to the pot along with the cut up cobs.
  5. (Add cream here if using) Bring to a boil, then immediately reduce to a simmer.
  6. Cook for 25-30 minutes or until potatoes are soft when pierced with a knife.
  7. Remove the corn cobs and puree the rest in a blender until smooth. Place the pureed mixture back into the pot you previously used. Add the corn liquid and tarragon.Bring to a simmer and cook for 10 minutes to blend the flavors.
  8. Season to taste with salt and pepper adding a splash of fresh lemon or lime juice to balance the flavors. Taste and adjust seasoning as necessary.
  9. Garnish with fried garlic chips or shallots, chopped chives and/or fresh chopped tarragon.