Looking for a quick and easy homemade soup? Creamy Potato Leek is an all time healthy favorite. I used organic red potatoes, organic onions and organic leeks in this filling, satisfying, and soothing soup . It's a perfect choice for these chilly nights. Serve it with a salad, some cheese, or an entree.
Would I make this soup for Thanksgiving?
Why not? It's delicious, gluten free and vegan-
If you are having guests, chances are that someone has special eating needs and can't eat this or that. This soup meets most allergy needs. ( GF, DF, Nut Free, egg free, vegan). It is a good standby,
I used a combination of leeks and onions in this recipe. Leeks add a rich flavor to the soup and make it taste extra special. However, leeks can also be pricy. So, if you want to cut down on the price ( and don't mind sacrificing a little of the flavor ) , you can just use an additional large onion to the recipe and skip the leek! If you are not ready to make it- don't forget to pin it for later!
My recipes require very little prep
The recipe is easy to make and the prep is fast, calling for only a few main ingredients. I love recipes that make my life easier while at the same time providing healthy nutrients! The onions, garlic, and leeks provide protective immune building antioxidants.A generous batch of this recipe usually allows for some leftovers to be frozen for another meal.
Additional Time Savers
- Frozen leeks will work fine
- Frozen garlic cubes work fine ( I get mine in Freezer at Trader Joe's- Dorot Brand)
- This soup freezes well, so you can freeze some for another meal.
Why I don't usually make this soup
I'm going to admit, I don't usually make this soup. I don't usually buy potatoes because I personally don't do well eating too many carbs in my diet. I usually only buy potatoes when I'm cooking for company. However, my CSA grows beautiful organic red potatoes of which I am entitled to my share, and I don't want to refuse them!
Instead, I surprised my husband with two delicious recipes to enjoy the wonderful potatoes. First, I prepared this delicious soup. Second, I made him really easy homemade potato chips ( Recipe in a few days)! Needless to say he was in heaven ( as he has no difficulty eating carbs and his weight) and he enjoyed every bite !
This vegan soup has no cream, but it is creamy
Just for the record, this is not a creamed soup although it is creamy. There is no added milk or cream. The creaminess comes from the potatoes as they begin to disintegrate while cooking. Finally, the immersion blender can be used to make it as creamy as you like. We like ours a little chunky, so I just use the immersion blender very quickly. If you truly love a milk based soup , you can swirl cream or a non dairy milk of your choice to the bowl before serving. As always all the ingredients in my recipes meet gluten free standards!
Author: Judee Algazi
Prep Time: 10-12 minutes
Cook Time: 30 minutes
6 large organic red potatoes, scrubbed and chopped into bite size pieces ( no need to peel)
1 large leek, cleaned chopped ( white part only)
1 cup chopped onion
1 and 1/2 cups chopped celery
1 clove garlic, chopped
5 cups vegetable broth ( or chicken broth is you are so inclined)
Cracked Pepper to taste
** do not add salt as the vegetable broth is usually somewhat salty
2 shakes of 21 Salute - ( a salt free herbal mix I get a Trader Joe's - Mrs. Dash is similar)
1/4 cup of olive oil or olive oil spray
Heat oil in a large soup pot ( or spray with olive oil spray) . Add onion, garlic, leek, potatoes and sauté stirring frequently for about 5 minutes tossing the vegetables to coat with the oil. Add the water, the broth, and the seasonings. Bring to a boil and then turn the heat down to a medium. Cook uncovered for about 25 minutes until vegetables are tender and potatoes begin to fall apart. Use an immersion blender to blend to desired consistency.
|I used only the white for the soup. |
The tender part of the green leaves can be saved and chopped into a salad
|I garnished the soup with a little uncooked chopped kale for a nice color contrast!|
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