Many of you know that every couple weeks I {Barb} get a box of local, organic "wonky" vegetables that are rescued from landfill. This past week I got a fabulous box that included one of my favorite soup ingredients...leeks! I always have potatoes in the house so I could hardly wait to whip up a batch of potato leek soup. This is hubs favorite soup I make so he was equally excited. It is great served on its own or aside a light salad dressed in olive oil and lemon juice! The recipe is flexible to your preferences, as always, but here's how I usually do it...
3-4 thinly sliced shallots 3 large leeks (compost/repurpose/discard the dark green parts) washed well and sliced thinly 1 large yellow onion diced 4 spring onions sliced (white and green parts) 3 large cloves of garlic Fry all these ingredients in a skillet on medium heat with a tablespoon of avocado oil 3 pounds Yukon gold* potatoes cut into pieces 2 cups white beans in their cooking liquid Add to pot with 1 teaspoon (each) salt, dried oregano, dried parsley 1/2 teaspoon dried marjoram 1/2 teaspoon dried thyme 2 bay leaves black pepper and red pepper flakes to taste Cover with broth of choice (I used 8 cups of chicken broth) and cook until potatoes are tender - about 35 minutes Blend mixture with an immersion blender to desired consistency (I usually blend about 3/4 of the soup and leave the rest for texture). Add 1/4 cup nutritional yeast (optional) before serving or dollop sour cream on top! *I HIGHLY recommend using yukon gold potatoes in this recipe as they are FAR superior in their creamy and buttery taste and texture which helps create a "mashed potato" reminiscent soup without added butter or cream.
You can download an "easy to print" PDF of this recipe here!
Enjoy!
- Barb
Comments