Savory Potato Leek Soup

I found the base of this recipe on the care2.com website. They include rosemary which I omitted because I don’t happen to like it, but feel free to toss some in towards the end.

I’ve made this a few times and it is turning into one of my favorites!

There’s no need to follow the recipe exactly. I’ve made it with 1 or 3 leeks instead of 2. Or 4 potatoes instead of 2. Whatever you have on hand.

Oh, and seriously, get yourself an immersion blender if you don’t have one already. It will make your life a lot easier! Around $30 on Amazon.com. It’s worth it! The basic model will do just fine.

Ingredients:

1 tablespoon extra-virgin olive oil
2 leeks, white and light green parts washed and sliced into 1/4-inch slices
2 cups (or 1 large) 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 (Better Than Bouillon – No Chicken Base is fantastic!)

To Make:

1. Heat a large 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 blender to blend the soup until it's smooth and creamy in the pot.
6. Serve hot.