Let’s all give a big thank you to Christina for requesting a Potato Leek Soup recipe…I hope it’s to your satisfaction 😉
Here’s a classic Autumn/Winter soup that is sure to comfort your soul as well as warm your belly! You could also make a combo of this soup and the Potato Butternut Squash soup… mmm…Potato-Leek-Butternut Squash soup… Ok, I got lost in the delicious imagery for a moment. This recipe makes about 4 servings, so if you’re cooking for more than yourself, you should double it because you’ll most certainly want leftovers – guaranteed!
2 TBSP canola or olive oil
2 medium leeks, rinsed and diced
1 tsp minced ginger
1 TBSP oregano
4 C diced gold potatoes (it was about 1 Farmer’s Market basket of potatoes for me, maybe 3-4 large or 12 small-medium golden potatoes)
4 C vegetable broth
1 bay leaf
1 tsp salt, plus more to taste
fresh black pepper, to taste
1. Rinse and chop the leeks. Heat the oil over medium heat in a large stock pot. Add chopped leeks, minced ginger, and saute about 10 minutes – when the leeks begin to soften.
2. Add diced potatoes, oregano, and 1 tsp salt. Saute an additional 5-8 minutes.
3. Add broth and bay leaf, bring to boil, reduce heat to simmer, and simmer for 25-30 minutes – until the potatoes are soft and done.
4. Remove bay leaf. Blend until smooth with immersion blender or food processor. Adjust salt and pepper to taste. Serve topped with homemade croutons and fresh black pepper. Enjoy!
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