In the spirit of Meatless Monday, I want to share a really nice recipe for Potato Leek Soup. Though we've had some bursts of nice weather recently out here in Baltimore, it's still cold, which means it's still soup season... and I'm not sick of it quite yet. With only five main ingredients, you can't get much simpler than this recipe.. or more delicious! Leeks may be the only unfamiliar item in this recipe, but fear not! Leeks are in the same family as the better-known scallions, onions and garlic, which means they provide many of the same health-promoting benefits associated with these vegetables. Mild and sweet, leeks add a nice depth to foods its cooked with, and they taste great cooked on their own, or added to salads, soups, casseroles, etc. The potatoes, onions, garlic and leeks go really well together in this super easy, healthy, hearty soup that's perfect for a Meatless Monday!
POTATO LEEK SOUP
Ingredients
Olive oil
2 onions (I used one yellow and one red, just for extra color), chopped
2 cloves of garlic, minced
2-3 leeks, thoroughly washed and sliced thinly (use mostly the white/light green parts and about an inch or so into the dark green leaves)
~1lb potatoes, washed and chopped into large chunks
6-8 cups vegetable broth (or water)
Bay leaf (optional)
Salt/Pepper to taste
Directions
1. In a large soup pot, heat 1-2 tblsp of olive oil and add in the onions, garlic and leeks. Cook for several minutes, stirring often, until softened.
2. Add in the potatoes, bay leave (optional) and cover with vegetable broth.
3. Bring to a boil, then reduce heat and simmer for about 20-30 minutes until potatoes are soft (check by mashing a potato with a fork against the side of the pot)
4. You can leave it chunky if you wish, or for a smoother, creamier soup, use an immersion hand mixer or blender to puree the soup.
5. Add salt and pepper to taste. Top with some parmesan cheese before serving and enjoy!
