For the inaugural 5 Ingredient Friday recipe, I’m going with a classic Leek and Potato Soup. I adapted this from Jaques Pepin’s Hot or Cold Leek and Potato Soup in his Essential Pepin cookbook, which I purchased years ago. It’s chock full of recipes (600 pages worth!) from his longtime PBS TV show. I highly recommend this book for both beginner cooks as well as seasoned cooks because it contains a variety of classic recipes and exotic recipes as well as basic techniques.
About My Adaptation for Leek and Potato Soup
In Jaques’ original recipe, he uses chicken stock as the base for his soup, which you can find in the book as well or online here. Since Craig is vegan, I decided to make the base of mine from the Hearty Vegetable Stock recipe found here. It’s probably the most flavorful vegetable stock recipe I’ve tried. How does it differ? The use of kombu, or dried kelp, which is often used in Japanese dashi stock. It elevates the vegetable stock to another level and gives it a complexity that other stocks, both homemade and canned, lack.
I also added a bit of nutritional yeast at the end. You’ll see why in my recipe notes at the end.
What is 5 Ingredient Friday?
#5ingredientFriday is a series of recipe posts I’ve planned out for the next several weeks. These are recipes that are relatively easy to make and contain around 5 ingredients or less. The goal of this series is to get me excited about cooking again and to encourage me to use the dozens of cookbooks I’ve amassed over the years.