Light Potato Leek Soup

The skies have been overcast most days here, which is LA’s version of winter I guess.  On days like these only one thing comes to my mind: soup.  Whether the soup is accompanying dinner or my stomach is a little upset, it’s nice to reach for something lighter on the lighter side.

This recipe is like this classic version, which also features a rich, flavorful broth stewed with fresh herbs and thickened with potatoes.  But I’ve skipped over any heavy cream or butter which might leave you feeling bogged down.

Curl up with a blanket and a good book and enjoy a bowl of this comfort food.
Light Potato Leek Soup
1/4 c olive oil
2 large leeks
3 cloves garlic
1 tsp salt
1/2 tsp ground black pepper
2 c chopped potatoes
5-10 sprigs fresh thyme
3 sprigs fresh oregano
2-3 small bay leaves
6 c broth (I use homemade bone broth, but you can use veggie broth to make this vegan)
1/2 c almond or other non-dairy milk

Chop up the leeks and mince the garlic first.  The best way to deal with leaks is to rinse the outside, remove the roots, then cut it in half down the middle (lengthwise,) then rise any dirt or sand out of all the layers.  Leeks tend to hide a lot of grit in their layers.  Then chop the lower portion into thin slices, leaving behind any pieces too thick or green (these are too tough to eat but are great for flavoring broth.)

Chop the potatoes as well, I like to cut mine into little cubes.  Just make sure you cut it up the same size to they cook evenly.

Heat up the olive oil in a large pot over medium heat and after a minute toss in the chopped leeks, minced garlic, salt and pepper.  Sauté for 2-3 minutes over medium heat.  Then toss in the chopped potatoes and cook for 5 more minutes, stirring frequently.

Pour in the broth and crank the heat up to high to bring to a simmer.  While you are waiting, assemble the bay leaves and washed oregano and thyme on a small piece of cheesecloth (about 6 inches by 6 inches.)  Roll it up, tie the ends, and toss it in the pot and cover.

Once bubbling, lower to medium heat, cover, and let cook undisturbed for 20 minutes.

After 20 minutes, turn off the heat, remove the cover, and add the almond milk (or other milk alternative.)  Let stand for a few more minutes to cool before you start blending in small batches.  I like to blend about half of the mixture to leave it a bit chunky.  You can do with with a stand blender or an immersion blender.

Serve warm and enjoy immediately or let cool to pack up for later.  It stores for about a week when refrigerated in a sealed container.

Yields 4-6 servings

Comments

2 Responses to “Light Potato Leek Soup”
  1. Nora says:

    I didn’t know you lived in LA! I go to school in Claremont–we should do a blogger meet up!

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