Our weekly bin always comes with a flyer, which usually includes a recipe. Usually we don’t bother – they either require too many ingredients or look too simple or just… eh. Well this one sounded perfect. And oh boy was it. It’s not even so cold out today, but it’s definitely getting more and more fall like out there, and this just hit the spot. Not only was it super simple for a weeknight, but it was cozy, tasty, and healthy to boot! The potato added a real nice creaminess to it. Definitely one to add to the regular rotation.
Creamy Potato Leek Soup
Serves 4-6 (or 3 nice sized servings if it’s a main dish)
- 1 tablespoon extra virgin olive oil
- 2 leeks, white and light green parts washed and sliced into 1/4″ slices
- 2 cups chopped yellow onions
- 1/2 teaspoon sea salt
- 3 garlic cloves, minced
- 1 lb potato, peeled and cut into 1/2″ cubes
- 4 cups vegetable stock
- 2-3 teaspoons fresh rosemary leaves (or 1 teaspoon dried)
- Heat 4 quart soup pot over medium heat and warm the oil.
- Add leeks, onion, and salt and cook for about 5 minutes, stirring often, until onions begin to turn translucent.
- Add garlic, cook 1 minute more.
- Add potatoes and vegetable stock, cover, bring to boil. Reduce heat and simmer for 20 minutes.
- Remove soup from heat and blend with an immersion blender. Or, if you must, transfer into a blender or food processor, and blend, working in batches. An immersion blender is way easier. Blend until there are no lumps.
- Mix in the rosemary and stir well. Serve hot.
We had it as a dinner, served with a slice of toasted flax seed bread we’d made over the weekend, perfect for dipping.