Happy Monday, everyone! I thought I’d start out the morning by posting a nice, easy recipe that you can try tonight: potato leek soup.
My potato leek soup is probably the most simplified soup one can make. In fact, so simple, that it only has five ingredients (not counting water, salt, and pepper)! It is also low in fat, vegetarian (vegan, actually), gluten-free, and dairy-free. I will admit, this version is only vegan and gluten-free by accident, because I ran out of chicken broth. That being said, I’m still pretty excited about this recipe. If you are not so impressed, read through to the end for ways you can change it.
Normally, I like eating soup on its own for dinner. I think this makes a perfect light dinner if served along with a salad. Delish. Here is how I did it.
Potato Leek Soup
Serves 4-6
Prep time: 15-20 mins
Cook time: 20 minutes
Ingredients:
2 tablespoons olive oil
2 leeks (white and light green parts), sliced thinly
4 Yukon gold potatoes, roughly diced
1 clove garlic, sliced
1/2 teaspoon dried thyme
4 cups water
Salt and pepper to taste
In a medium to large sized pot, heat the olive oil on medium heat. Add the sliced leeks and about 1/4 teaspoon salt, stir, and saute for 5-7 minutes, stirring occasionally. When the leeks have reduced to about half their volume, add the potatoes, water, garlic, and thyme. Add about another 1/4 teaspoon each of salt and pepper, and stir. Reduce heat to medium-low, and bring to a simmer. Simmer until the potatoes fall apart when poked with a fork. Using an immersion blender, puree until smooth.
Change it up:
- use chicken or vegetable broth instead of water
- stir in some cream at the end for a creamier soup
- add in more garlic
- change out thyme for another herb (rosemary, maybe?)
- use red potatoes or another type of potato. Beware, though; baking potatoes may result in a weird texture in this recipe.
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