Leek and Potato Soup

Soups, besides smoothies, are some of my favorite meals to prepare. I’m making them almost every other day, so I can say I learned a few useful tricks to make the process super-easy while keeping the results super-healthy. Here is one example: I’m super excited to have one of my soups featured on CookingQuinoa.net website. Check out my recipe for cream of broccoli soup (with quinoa).

Leek and Potato Soup Recipe

The leek and potato soup that I want to share with you today is among the greatest classics of French homemade soups — an inexpensive, filling, and elegant concoction that is welcome when you’ve been feeling under the otherwise balmy weather.

This modern take on a classic leek and potato soup makes is faster and lighter than traditional potato leek soup – you won’t miss the fat or the extra time!

Some people may find leeks intimidating, but I love their sweet, mellow taste, and use them very often in my cooking, especially in soups. They work great as a more flavorful substitute for onions.  The best way to cook leeks is to “sweat” them, which means cooking them with a few tablespoons of water or oil over pretty low heat until they get soft, but not browned.

Note: Make sure to clean the leeks thoroughly before using to avoid a gritty soup. To do that, cut the leek into pieces first, and swirl them in water to remove the grit, then drain them well. Just never pour into a colander because you will pour the heavy dirt over the clean leeks. You may want to do it twice to be sure… like spinach takes 3 washes.

As I don’t like wasting produce, I like to use the whole leeks, white and green parts. I discard only wilted, really tough or damaged outside leaves or top parts.

Leek and Potato Soup

Leek and Potato Soup

Ingredients

  • 2 onions, chopped
  • 2 large leeks, rinsed well and chopped (white and green parts)
  • 2 cups spinach or other leafy greens, for deeper green color (optional)
  • 4 garlic cloves, chopped
  • 2 potatoes (about 2 lbs. total), peeled and chopped
  • 4 cups water or vegetable broth
  • 2 cups non-dairy milk or cashew cream (or substitute with vegetable stock/water)
  • a few sprigs of fresh thyme (about 2 teaspoons of chopped fresh thyme) or 1 tsp. dried
  • fresh ground pepper and salt (if using) to taste

Instructions

  1. Preheat a large, non-stick pot over medium heat. Add onions, leeks and garlic, and sauté in 2-3 tablespoons water or broth on medium-low heat for 5-7 minutes, until onions are translucent.
  2. Keep the heat low enough that the garlic doesn't brown; you just want everything to sweat. Cover the pot to prevent the liquids from evaporating, and stir frequently to time to keep vegetables from sticking to the bottom and burning.
  3. Add potatoes, thyme and pepper, and broth and bring to a boil. Reduce heat to maintain a steady simmer and cook until potatoes are very tender, about 20 minutes. Purée soup with a hand-held blender or, working in batches, transfer to a standing blender to puree.
  4. Add non-dairy milk or cashew cream and gently heat, but do not boil. Season to taste. Serve hot. Makes about 6-8 servings.
http://greenreset.com/leek-and-potato-soup/

Variations:

  • Leeks are essential to this soup; there is no replacement for them in this recipe. You can add a little onion, too, but leeks, potatoes, and stock are basically all you need.
  • The leek and potato soup is usually pale in color, so for more vibrant color, I like to add two cups of fresh spinach leaves or one cup of frozen spinach to the soup.
  • You may blend the soup until very smooth, or leave it slightly chunky.
  • I love using cashew cream in my soups. They make soups super creamy, without the added cholesterol. To make cashew cream, blend a handful of raw cashews with a cup of water in a high speed blender until very smooth, and add to the soup.
  • The soup can be poured into containers and frozen.

leek and potato soup recipe

More Creamy Soup Recipes:

Asparagus Soup Recipe

Cream of Celery Root Soup with Granny Smith Apple


For all my blending recipes I use Vitamix. If you don’t already own a VitaMix, I strongly encourage you to check out what this machine is capable of! For more information about VitaMix you can go directly to the VitaMix website. You may also want to read my post about the Best Blender.

I LOVE my VitaMix and highly recommend investing in one if you are ready to make serious changes to your diet. I have had mine for almost 5 years and use it daily!

If you decide to purchase Vitamix – be sure to use Promotional Code 06-004554 to get free shipping.


cream of broccoli vitamix

The Making of Leek and Potato Soup: Blending in Vitamix


Questions? Comments? Suggestions?

If you have a favorite recipe, why not submit it here in the comment section of this green smoothie and healthy recipes blog for others to enjoy too!

I also welcome any comments, questions and suggestions. Thanks!


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