What’s not to like about soup? It’s always a favorite at my house, and this one is enjoyed all year around. I first made this soup last year when leeks arrived with my CSA box (community supported agriculture box full of locally grown fruits and vegetables). I wanted to find an easy way to use the leeks, and since my kids love potatoes, I figured making potato soup with leeks would be a great way to use them.
My kids loved it! It’s especially one of my daughter’s favorites, and it always brings a smile to her when she hears that I’m making it. My son, the meat eater in our family, loves it too, but he prefers to add chicken to it for added protein and to make it a little heartier. We often have leftover chicken on hand from earlier in the week, and he’ll add a little to his soup, let it sit for about a minute to heat up the chicken, and chow down.
This potato leek soup is super easy and extremely delicious. As you can see, I like to add a lot of vegetables, which is a great way to load up on veggies that you might not eat by themselves.
HELPFUL TIPS
Use organic ingredients when possible.
Leeks can be very dirty at the base. After slicing them, wash them really well in cold water to get all the dirt out.
I leave the skins on the potatoes. We don’t even taste the skins, and they add extra fiber so it’s great to keep them on. Be sure to scrub them well to get all the dirt off.
Give this soup a try! If you like it, I’d love to hear so in the comments!
Creamy Potato and Leek Soup
Prep time: 20 minutes
Cook time: 40 minutes
Serves: 6-8 people
- 6 large gold potatoes (8 if using smaller), scrubbed and diced
- 2 leeks, cleaned and sliced
- 3-4 celery stalks, sliced
- 3-4 carrots, sliced
- 1/2 yellow onion, roughly chopped
- 2 tbsp oil (I typically use Earth Balance for a butter flavor for the kids. You can also use extra virgin olive oil, avocado oil, ghee or real butter if not vegetarian/vegan)
- 2 32 oz vegetable stock (or chicken stock if not vegetarian/vegan)
- salt and pepper to taste
- 1-2 tsp Herbes de Provence (thyme, marjoram, basil, fennel & sage. Use whatever you have on hand!)
- 1/2 tsp chopped flat leaf parsley (optional)
1. In a large stock pot, add the potatoes and the vegetable stock. Cook on medium-high heat for about 20 minutes, or until potatoes are soft.
2. While the potatoes are cooking, cut up the remaining vegetables. In addition to the leeks, I like to have approximately 4 cups chopped vegetables.
3. In a skillet, heat the oil (or Earth Balance) over a medium to medium-high heat. Add all of the vegetables, including the leeks, salt, pepper, and spices. Cook for about 5-10 minutes, until the vegetables are soft, string frequently.
No worries if the veggies are done before you’re ready to add the to the potatoes. Just turn them off and set them side until you’re ready to use them.
4. Once the potatoes are soft, turn off the burner and use a hand-held potato masher (or an immersion blender) to mash the potatoes until you have your desired consistency. I like mine a little chunky which makes using the potato masher perfect.
5. Add the cooked vegetables to the potatoes. Turn the heat back on and bring to a boil, then reduce the heat and simmer for about 15-20 minutes.
6. Adjust the salt and pepper to taste. I like to add a little chopped parsley on top too.
7. Serve and enjoy!
If you like this recipe, be sure to share it with your friends!
Want more recipes? Click HERE to sign-up for my free newsletter for recipes, health tips and inspiration, delivered directly to your inbox!
oxo,
