There's this lovely French cafe nearby that I like to venture to as they have excellent salads and every time I've been, some type of vegan soup. Last week, they had potato leek, which was creamy and satiating. It's not too hard to craft together and probably the easiest soup to assemble--as long as you have leeks! So I made a batch last night to have on hand this week and to store in the freezer. This version is fat-free, too!
There's this lovely French cafe nearby that I like to venture to as they have excellent salads and every time I've been, some type of vegan soup. Last week, they had potato leek, which was creamy and satiating. It's not too hard to craft together and probably the easiest soup to assemble--as long as you have leeks! So I made a batch last night to have on hand this week and to store in the freezer. This version is fat-free, too!
INGREDIENTS:
¼ cup water (to saute leeks)
2-3 leeks, depending on size, using only the white and light green sections (about 3-4 cups worth)
2 pounds of potatoes, peeled and cubed (or leave the skin on if you want more protein)
1 bay leaf
1 tsp dried thyme
Pinch of Himalayan Sea Salt
32 oz organic vegetable broth (I prefer Pacific since they are the cleanest broth without unnecessary added ingredients)
INSTRUCTIONS:
There are different ways to clean leeks, but I like things quick and easy. First, I slice the whites and light green into thin discs and then place them in a bowl of water to get a good rinse of all the dirt and debris. Much easier than trying to dismantle the leeks while cleaning them. Plus, the discs break off into slivers when submerged in water which make for a more even saute.
Cut the potatoes in ½ inch cubes. You can use russet or Yukon.
Pullout your pot and heat the ¼ cup of water. Turn the stove down to medium and saute the leeks, stirring frequently until soft and wilted (about 10 minutes). Make sure the leeks don’t brown and add more water if needed.
Add the potatoes, broth, bay leaf, thyme and salt bringing everything to a boil. Reduce heat, cover and simmer on low for about 15 minutes (make sure potatoes are tender, but not overly cooked).
Remove the bay leaf and puree soup using an immersion blender. I prefer an immersion blender over a regular blender because you have more control over speed and blending. Potatoes can get gummy if they’re over-blended and since we are using the potatoes to make this soup CREAMY, it’s an important step. Sometimes I add some water if I want a more liquid consistency (usually I do this the day after I make it).
That’s it! You can literally have dinner on the table within 20 minutes!
Bon Appetit!