Leek & Potato Soup
A creamy classic perfect for a crisp Fall day
Prep & Cooking: 1 hour
4 large potatoes cut into 1’ pieces - we used a new golden variety, the soup will be blended so if the skins aren’t too thick no need to peel the potatoes
2-3 leeks, rinsed and cut into 1/2 inch pieces
1 small onion, chopped
2 ribs of celery, chopped (optional)
2-3 cloves of garlic, crushed or 1-1 ½ tsp powdered garlic powder
2 tbsp olive oil
3 cups vegetable stock
¾ cup unsweetened plant milk – coconut, almond, cashew, or soy would keep the consistency thick and creamy
Salt and pepper to taste
1 tsp dried thyme
1 tsp dried sage
1 tsp ground coriander
In a large pot over medium heat, sauté chopped onion and garlic in oil until translucent; about 5 minutes. Add leeks and celery and continue to sauté for an additional few minutes. Add potatoes, and cover with 3 cups of vegetable stock. Bring contents to a boil over medium-high heat and reduce to medium. Continue simmering for 15-20 minutes until the potatoes are soft enough to slice easily with a fork or knife.
Remove the soup from the heat and blend. You can do this using a hand-held immersion blender or using a traditional blender. Blend until smooth and no lumps remain. When the soup is blended, return to the pot and add herbs, salt & pepper, and milk. Warm through over medium heat.
Garnish by sprinkling with a few pieces of pan-fried potato and leek.
This soup keeps in a sealed container for up to a week in the refrigerator or for a couple of months in the freezer.
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