Potato Leek Stew and Biggest Loser Book Winners

When it comes to food, some might consider me a hoarder. Not in the creepy-old-moldy-food-in-every-crevice-of-the-house way. But in the stash-this-in-the-freezer/cabinet/cupboard-in-case-we-one-day-want-to-eat-it way. Sometimes I freeze meals for a day I don’t want to cook and find them hiding in the back of my freezer covered in frost. Or I recently discovered that I have not one but two extra jars of capers in the cabinet, just in case. And since I’ve been staring at a container of frozen leeks every time I open the freezer door since August, I decided it was high time to use them (and free up space for more frozen foods!).

I bought leeks at a farm stand in late summer and knew I wouldn’t use them fast enough, so I blanched and froze them so I could use them in what I assumed would be potato leek soup in the winter. But the other night I wasn’t craving a creamy version of potato leek soup; I wanted something broth-based but hearty, and was happy to come across this Leek, Potato & Spinach Stew from Eating Well. With some tweaks and changes, I veganized this recipe and Funk said it would have even tricked meat eaters. We’re enjoying it piping hot for dinner this week as temps dip into the frigid teens.

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Ingredients (my version)

  • 1 tablespoon extra-virgin olive oil
  • 1 package Gimme Lean Sausage (vegan)
  • 2 cups chopped leeks (about 2 leeks), white and light green parts only, rinsed well
  • 4 cloves garlic, thinly sliced
  • 1/8 teaspoon salt
  • 1 cup dry white wine
  • 1 pound new or small potatoes, halved and thinly sliced
  • 4 cups vegetable broth
  • 1 15-ounce can cannellini beans, rinsed
  • freshly ground pepper
  • dash of fresh or dried dill to season

Heat oil in a Dutch oven or large pot over medium heat. Add sausage and leeks and cook, stirring occasionally and crumbling the sausage with a wooden spoon, until the leeks are tender, about 5 minutes.

Add garlic and salt and stir until fragrant, about 20 seconds. Add wine, cover and bring to a boil over high heat. Uncover and cook until the wine is almost evaporated, about 4 minutes. Add potatoes and broth; cover and bring to a boil. Cook until the potatoes are tender. Remove from the heat and stir in beans. Cover and let stand for 1 minute. Season with pepper and fresh or dried dill.

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What did you guys think of the Biggest Loser finale? That show gets me every time. The contestants make such amazing changes! Congrats to Amy, Ariana, Renee, Michelle, and Glenda  for winning a copy of the Biggest Loser: 6 Weeks to a Healthier You bookContact me with your mailing address and I’ll get these books out to you.

2 Comments

  1. Posted December 16, 2010 at 2:48 pm | Permalink

    That soup looks delicious! I love that you used both beans and veggie sausage as protein sources. Can’t wait to try it – thanks!

  2. Posted December 16, 2010 at 3:21 pm | Permalink

    This soup looks fantastic! I definitely share your obsession with food hoarding (i.e. the collection of mustards in my pantry)! I’m so excited to be a winner! I’m sending you my contact info now!

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