Happy Meatless Monday! Over the weekend, Chris and I made the most delicious soup. My girlfriend Tara sent me this recipe for Creamy Potato Leek Soup at the beginning of the year. I made it the day after she sent it and have been obsessed ever since. It’s a savory, silky, full of flavor soup that is light enough to go with a meal and hearty enough to be the meal! We had ours with a side of garlic sourdough toast and a glass of Pino Noir.
Here is the recipe from Care2.com:
1 tablespoon extra-virgin olive oil
2 leeks, white and light green parts washed and sliced into 1/4-inch slices
2 cups chopped yellow onion
1/2 teaspoon sea salt
3 cloves garlic, minced
2 large Yukon Gold potatoes (about 1 pound), peeled and cubed into 1/2-inch cubes
4 cups vegetable stock
2-3 teaspoons fresh rosemary leaves
1. Heat a 4-quart soup pot over medium heat and add the oil.
2. Add the leeks, onion, and sea salt and saute for about 5 minutes, stirring often, until the onion begins to turn translucent.
3. Add the garlic and stir well. Cook for 1 minute more.
4. Add the potatoes and vegetable stock, cover, and bring to a boil. Reduce heat to simmer. Cook 20 minutes.
5. Remove the soup from the heat and use an immersion/stick blender to blend the soup in the pot or ladle the soup into a blender, 1 cup at a time. Blend the soup with the fresh rosemary leaves until smooth and free of chunks. Pour smooth soup into a heat-proof bowl and continue until all of the soup has been blended.
6. Transfer the blended soup back to the original soup pot and warm over low heat until heated through. Serve hot.
Serves 4 – 6.
*I use a bit more rosemary than the recipe calls for.
This is the perfect fall soup and the scent of potatoes and rosemary will make you feel like it’s Thanksgiving! Enjoy! OMG OBSESSED!