Potato Leek Soup

POTATO LEEK SOUP

This recipe was birthed out of a fridge desperation meal - wrinkly potatoes about to go bad, a sad leek, and ¼ of a red onion leftover from another recipe. The result though? A soup so flavorful I didn’t just have seconds I had thirds. 

Low ingredient count and a quick weeknight meal that doubles as great meal prep? My favorite kind of recipes, you gotta make this!

Ingredients:

Serves 4.

For the Potato Leek Soup:

• 1 pound baby gold potatoes, washed* (or yukon)

• 2 large leeks

• 1 shallot

• 2 tablespoons butter (can substitute for more olive oil)

• 1 tbsp olive oil

• 1 clove garlic, minced

• 1 tsp grated ginger

• 3-4 cups chicken or vegetable broth

• 1½ tbsps fresh chopped parsley

• ¼ tsp turmeric

• ½ tsp black pepper, plus more for serving

• Good quality olive oil for finishing

• 1 lemon, quartered

• Salt to taste

*Note: I like my pureed soups to have a little texture to them, so I leave the skins on and just wash them well. You can choose to peel them if you like.

Directions:

For the Potato Leek Soup:

1. Cut off the roots and dark green part of the leeks. Slice the white and light green part of the leeks into thin slices. Place in a colander and rinse well to remove the dirt. Make sure to rinse between the layers. Drain.

2. Slice the shallots into thin slices. Cut the potatoes into 1” cubes.

3. Place a large Dutch oven or pot over medium heat and add in the olive oil and butter. Add in the leeks and shallots with a large pinch of salt.

4. Saute for 5-7 minutes or until soft, then add in the garlic, ginger, turmeric, and black pepper and cook for 1 minute.

5. Add in the potatoes and broth with a pinch of salt. You want just enough broth to cover the potatoes, so start with around 3 cups. Bring to a boil, then cover and simmer for 18 to 20 minutes or until the potatoes are fork tender.

6. Add in the parsley and stir, then blend using an immersion blender or blend in batches until just combined. Be careful not to overblend or your potatoes can get gummy. Add additional broth as needed until desired texture has been reached.

7. Taste and adjust for salt, then pour the soup into bowls and top with a little finishing olive oil, lemon juice, and freshly cracked pepper. Enjoy!