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 mind – soup.  if it’s accompanying dinner or my stomach is a little upset, it’s nice to reach for something lighter.  like this classic, which features a rich, flavorful broth stewed with fresh oregano and thyme, and made slightly thick by pureed potatoes.

light potato leek soup
1/4 c olive oil
2 large leeks
3 cloves garlic
1 3/4 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 water
1/2 c almond or other non-dairy milk

begin by chopping up your leeks and mincing your garlic.  the best way to deal with leaks is to rinse the outside, remove the roots, then cut it in half down the middle.  this way, you can rinse it out again to remove any dirt or sand that may be lodged between the layers.  then chop the lower portion into thin slices, leaving behind any pieces too thick or green.  toss the tops and set aside your chopped leeks and minced garlic.

chop your potatoes now too, i like to cut mine into little cubes.

heat up the olive oil in a large pan over moderate heat and after a minute or two toss in the chopped leeks, minced garlic, salt and pepper.  sauté for 2-3 minutes over moderate heat.  then toss in the chopped potatoes and cook for 5 more minutes, stirring frequently.

pour in the water 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 piece of cheesecloth.  roll it up and tie the ends.  toss it in the pot and cover.

once bubbling, lower to moderate heat and let cook undisturbed for 20 minutes.

then cut the heat, remove the cover, and add the almond milk.  let stand for a few more minutes to cool before you start blending in small batches.  return the blended portion to the pot and continue until about half of potatoes and leeks are blended.

then serve warm and enjoy immediately or let cool to pack up for later.  it stores for at least 4 or 5 days when refrigerated in a sealed container.

yields 4-6 servings