Potato leek soup is a classic option perfect for crisp fall afternoons and evenings. It often has cream and butter added in but using smaller, yellow potatoes which are naturally sweeter and creamier, results in a soup that tastes rich and still has a velvety texture without the heavy dairy. They have thin skins that can be left on for extra fiber and nutrients and once the soup is blended they are not noticeable at all.
Potatoes give the soup a classic comfort food richness and simplicity. They are very grounding and easy to digest, making them a good food to keep energy levels up even when the colds and flus start going around.
Leeks are like giant scallions, or green onions, and have a similar flavour, being sweeter and more subtle than regular onions. They have been consumed by humans for many, many years- back in ancient times they were popular in Egypt and Mesopotamia and were famously enjoyed by the Roman Emperor Nero. They are rich in vitamin K and have good levels of vitamin C and the minerals magnesium and iron as well as sulphuric compounds that help greatly with the body’s natural and ongoing detoxification.
- 8 cups small yellow fleshed potatoes, diced (around 6 medium)
- 8 cups vegetable broth
- 2 leeks, halved then sliced (wash really well between the layers- dirt can get really wedged in there)
- 1 carrot, chopped finely
- 1 celery stalk, chopped finely
- 1 clove garlic, minced
- 2 tablespoons olive oil
- 1 bay leaf
- Optional toppings: chives, sliced thinly
- Heat the oil in a large pot over medium high heat. Sautée the leeks, garlic, carrot and celery until softened and fragrant, around 5 minutes. Add in the potatoes, broth, and bay leaf. Turn heat to high and bring to a boil then reduce heat to medium low and leave to simmer for 20 minutes, until the potatoes are softened through. Remove the bay leaf and mash with a potato masher for a rustic texture, or blend with an immersion or standing blender for a perfectly smooth texture. If using a standing blender, separate the soup into small portions to blend, the heat can make it shoot up with a lot of pressure if there is too much in the blender. Leftovers can be stored in the fridge for a few days on in the freezer for a few months.
