Potato Leek Soup is a classic dish served with a simple salad or a slice of wholesome bread (gluten-free for me, please!). Who doesn't love a warm and hearty soup, especially in the cooler Autumn and Winter seasons?!
I love the simplicity and versatility of this dish. It can be made vegan with a simple broth or you could also choose a healing bone broth instead. I've made it both ways and they are both so satisfying and delicious!
I usually have a variety of homemade broths in my freezer, as it's an easy and wonderful way to use your scrap vegetable peels (like the green-tops from the leeks that are usually discarded) or leftover bones for a broth rich in collagen and other amino acids. However, you could also use a store-bought broth or bouillon if that's more convenient for you.
Creamy Potato Leek Soup
45 minutes, 6 servings
5 Tbsp olive oil, divided
6 cloves of garlic, roughly chopped
8 medium potatoes cut into a 1/2" dice
1 tsp Herbs de Provence
4 cups of broth
2 cups of water
2 tsp of salt
1/4 tsp of pepper
chives to garnish
To prepare the leeks: Cut off the dark green tops and the very bottom root from the leeks, then cut the remaining white and light green parts lengthwise into two halves. Leeks are very dirty, rinse this part thoroughly then roughly chop. Discard the dark green leaves or save them to make a homemade broth.
Add 4 Tbsp olive oil and leeks to a large soup pot and sauté over medium-high until caramelized, approximately 10 minutes. Reduce heat to medium after a few minutes if the pot seems to be getting too hot. You can also add a little water to the mix if it seems to be getting too dry.
Add garlic, 1 Tbsp olive oil, and the potatoes to the pot and sauté for 2-3 minutes.
Bring to boil over medium-high, then reduce heat to a simmer (low) and cover. Cook for approximately 15 minutes until potatoes are cooked through. You will need to watch it ~ if liquid is getting low, begin adding water to the mix. You may or may not use all 2 cups of water.
Allow mixture to cool until you can safely handle it, then ladle the mixture into a food processor or blender to puree. You may need to work in batches with a second holding bowl or pot.
Get all of the puree back into the original soup pot, then add salt and pepper to taste, For me, the magic number was 2 tsp of salt and 14/ tsp of black pepper, as shown in the ingredients list, however you may choose to add more or less depending on the flavor of the broth you've chosen.
If the soup is thinner than you'd like, you could continue cooking it over low to cook off some of the liquid. If your soup is too thin, you could add more broth, water, or even use a little milk (dairy or nut milk both work well).
Serve! Garnish with a little extra olive oil, chives, and/or black pepper. You could even get creative and dust a little paprika on for color, or any herb of your choosing.
Let me know if you made this recipe with a comment or a message. I love getting feedback!
And if you're feeling inspired to learn more, I'll be teaching a healthy home cooking class on October 21st, if you're local. Check out this link for more information.
Also coming up in January is "Body, Mind, and Spirit: A Holistic Self-Care Journey" where we will nurture all areas of body, mind, and spirit as we prepare for 2022 and beyond. We will learn AND implement the basics of self-care from proper nutrition, movement, breathwork, artistic self-expression, and so much more! Together we will motivate and set course for our best lives by creating a lifestyle that supports our health and wellbeing. Space is very limited. Check out this link for more information.
Thank you for checking out the blog and staying in touch with me. Wishing you all more vitality, love and happiness. Xo