Yesterday I had my first experience with leeks. I’d honestly never even thought about a leek, let alone cooked with one until this weekend when I got two of these strange looking vegetables in my Bountiful Basket.
I googled around a little and decided to give Potato Leek Soup a try. Oh my, was it delicious! Please don’t let the leeks scare you away. It is creamy, hearty, and the flavor is like a loaded baked potato. YUM!
Hearty & Healthy Potato Leek Soup
{makes about 10 – 1 cup servings}
Ingredients
3 tablespoons butter
2 leeks, thinly sliced*
1 medium onion, chopped
6-8 russet potatoes, thinly sliced**
4 cups vegetable or chicken broth (or enough to cover potatoes)
1 cup sour cream
salt to taste
fresh ground black pepper to taste
Directions
Melt butter in a large soup pot over medium heat. Add onions and leeks and cook, stirring, until they are limp and just slightly brown (about 10 minutes). Add sliced potatoes to pot and pour in enough chicken broth to barely cover the potatoes. Continue cooking over medium heat until potatoes are tender, about 15-20 minutes. The thinner you slice your potatoes (I used a mandoline slicer), the quicker they will cook. Mash and stir the potatoes with a potato masher until your desired consistency is reached, 5 or 10 more minutes. As you mash the potatoes and the soup thickens, turn down the heat and stir frequently to prevent burning on the bottom. Remove from heat and stir in sour cream, salt, and pepper. Serve warm with crusty bread or whole wheat rolls (recipe to come soon! 🙂
*Make sure you clean the leeks thoroughly and slice only the white and light green part.
**No need to peel the potatoes before you slice them, the peel adds to the rustic heartiness and adds good fiber and nutrition.
Nutrition Information
{serving size = 1 cup – recipe makes approximately 10 servings}
165 calories, 7g fat, 2g fiber, 4g protein
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