This soup is the essence of winter. The leeks and potatoes from my Full Circle Farms deliveries had been accumulating in my fridge and pantry. This soup is an amazing use of these simple ingredients. I make this soup for dinner and take/send the leftovers to be reheated in the office microwave the next day. I like to serve this with homemade croutons (in this case I made pumpernickel croutons) and a bright salad (anything with apples or beets would be perfect).
Potato Leek Soup
Servings: 4
Ingredients
- 1 TBSP butter or margarine
- 1 large or 2 medium leeks halved (or quartered for a large leek) and thinly sliced crosswise
- 1 rib celery including leaves finely diced
- 1 pinch herbs de provance
- 1 bay leaf
- 6 cups vegetable broth
- 2-3 medium yukon gold or yellow potatoes coarsely chopped
- salt and pepper
- 1 1/2 TBSP flat leaf parsley chopped
- 1 cup soy almond, oat or dairy milk (optional)
- croutons for garnish optional
Instructions
- Heat margarine in a large soup pot or dutch oven on medium heat.
- Add leeks and celery to pan and cook for ~5 minutes until vegetables are softened.
- Add herbs de provance, bay leaf and broth and stir to combine.
- Add potatoes and bring to a boil.
- Cook at a low boil/ simmer for ~30 minutes until potatoes are softened and beginning to fall apart.
- Turn off heat, and stir in milk (if using) and parsley.
- Serve immediately.*
Notes
*I like a chunky texture to this soup, however, if you prefer a smooth texture you can puree the soup with an immersion blender prior to serving.
