As the weather starts to turn chilly, I find myself wanting to enjoy soups. I love soup.
How can you not love soup?
Black bean; tomato; leek and potato; minestrone; butternut squash; roasted red pepper; lentil; carrot ginger. Some of my favorites. The list is never ending!
I love making homemade soups. Chopping onions and listening to them sizzle. The fragrant, rustic smell a pot of soup leaves throughout my apartment.
One of my favorite winter soups is leek and potato. There’s something about this combo that always brings a feeling of comfort.
It’s not a childhood favorite, and in fact, I’ve only been eating it for a couple years after discovering the wonderful leek.
If you like onions (especially green onions), and haven’t tried a leek I dare you to pick one or two up next trip to the store. It’s slightly sweeter (I think “less pungent” would probably be a better description) than onions and garlic and pairs nicely with yukon gold potatoes for a creamy soup.
The following is my own recipe, not adapted. Try it and let me know what you think! I’m sure you’ll be converted to a leek and potato soup lover!
Note: I suggest using organic produce for things grown in the ground because they tend to accumulate pesticides.
Also, be sure to clean the leek(s) really well – I cut them in half length-wise and run water through all the layers to get the dirt out.
For the milk, I used So Delicious Unsweetened Coconut Milk, but any low-fat or whole milk will work fine, as well as unsweetened rice or almond milks.
Equipment needed: blender or hand-blender (immersion blender).
Leek and Potato Soup
- 1-2 tbsp EVOO
- 1 onion, chopped
- 4-5 cloves of garlic, minced
- 1 stalk celery
- 1 leek, white parts only (dark green leaves discarded)
- 1 tsp thyme
- 1 tsp sage
- 1 tsp rosemary
- fresh ground black pepper
- 1 cup water
- 3 cups of milk
- 2 yukon gold potatoes, cubed
Heath the EVOO in a pot over medium heat. Add onion and garlic and sauté until translucent. Add in the celery and continue to saute for 2-3 minutes until soft. Add in the leeks and herbs and sauté (4-5 minutes).
Add the potatoes, water and milk to the pot, and bring to a boil. Lower heat and simmer for 20 minutes or until potatoes are tender.
Serve and top with: a dollop of yogurt; pinch of dried sage, thyme, rosemary and black pepper; a sprinkle of parmigiano reggiano.
Curl up with a good book and a hoodie and enjoy.
Have you ever tried Leek and Potato Soup? If not, would you? If so, what did you think?
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P.S. You can also buy an organic boxed version by Imagine Foods, but I promise it’s not as good 😉