Experience Comfort Food With Super Tasty Potato-Leek Soup

Experience Comfort Food With Super Tasty Potato-Leek Soup

Anytime it’s slightly overcast or chilly out, having a warm bowl of soup always seems to bring a smile to my face.  One of my favorite soups that is easy to make and plenty filling is Potato-Leek Soup.  Since I’m constantly receiving potatoes in my CSA (Community Supported Agriculture) box, I find myself making this soup regularly.  (Here is a link to the company I get my produce from : http://farmfreshtoyou.com/ )

As the number one crop in the world, potatoes provide a lot of nutritional value and are also easy to keep stored in the house for a long period of time before going bad.  Potatoes are recognized as a healthy, low calorie food that is high in fiber and can help protect against cardiovascular disease and cancer.  Their high concentration of Vitamin B6 is also a major contributor to building your cells, healthy brain cell and nervous system activity, and athletic performance.

Potatoes offer a  filling and creamy texture to them that many people find comforting.  They also can hold a lot of flavors, so it’s fun to play around with different recipes that can be more dynamic than a simple baked potato.  Here I’m sharing a recipe from my favorite cooking author, Robin Asbell, in her book, Big Vegan.

Potato-Leek Soup


1.5 lb leeks

2tsp extra virgin olive oil

2 garlic cloves chopped

1tsp fresh thyme

2 lb of potatoes, chopped

3 to 4 cups of vegetable stock

2 scallions/spring onions chopped

1/2 cup fresh parsley chopped

1tsp salt

1 dash of cayenne

1 cup almond mild or other milk.


1.  Slice the white part of the leeks into rounds, then submerge them in water to get out any grit.  Drain and pat dry.

2.  In a large soup pot, heat the oil over medium heat.  Add the leeks and saute’ until they are golden and sweet, reducing the heat to low if they start to stick.

3.  Add the garlic and thyme and satue’ for 2 minutes.  Add the potatoes and just enough stock to cover them.  Raise the heat and bring to a simmer, then cover and cook until the potatoes are tender and disintegrating, about 20 minutes.

4. In a food processor or blender, puree or coarsely mash the soup in batches.  Put the lid on and hold it down with a folded kitchen towel so that no splatters will burn you.  Return the soup to the pot.  Add the scallions/ spring onions, parsley, salt and cayenne.  Gradually stir in the milk to reach the desired thickness.  Heat gently to serve, but don’t boil or it might separate or scorch.