Monday, November 26, 2012

Potato Leek Soup

Most potato soups that I come across use milk or cream to thicken the soup.  Obviously it makes the soup taste great, but it also adds a lot of calories.  For those of you who are looking for a healthy, dairy free, and flavorful soup, this is for you!  The secret is pureeing the potatoes with a blender or immersion hand blender.   Many thanks to my Dad (the master of soup making) for this easy and delicious recipe!  

Potato Leek Soup


2 leeks, about a pound                            
6 cups low sodium chick stock                
2 T olive oil                                             
3 C coarsely chopped onion                     
1 C chopped carrot                                  
1 C chopped celery                                  
2 garlic cloves, minced                         
2 C cubed, peeled potatoes or Yukon Gold   
1/2 t black pepper                                   
1/4 t sea salt (or Kosher)                         
Dried pepper flakes if desired


Remove roots, leaves, and green tops from leeks.

Cut leeks lengthwise in half, submerge in cold water.  Swirl, drain.  Slice into 1" slices.

Bring broth to a boil in a large saucepan over med-high heat. 

Heat oil in a large Dutch oven over med-high heat.  Add leek, onion, and next 7 ingredients (thru red pepper flakes).  Partially cover and cook on low for 25 min, stirring occasionally.  

Add hot broth and potatoes to leek mixture, bring to a boil.  Cover and reduce heat, simmer 10-15 minutes until potatoes are tender.  Stir in pepper/salt.

Puree in a blender or with an immersion hand blender.  Return to Dutch oven to reheat.