Since winter is having troubles ending and spring starting, a leek and potato soup was needed this week. Healthy, filling and delicious but the best part about this soup to me is using up the veggies in my fridge. I had carrots, onions, and celery from my Osso Buco recipe I did last weekend and I really needed to use them up! Soups are always great to help clear the fridge, and can be so flexible with the ingredients you use. Traditionally you wouldn’t put carrots in a leek and potato soup, but they sure didn’t hurt, and just added more nutrients.
I was also nontraditional by leaving the skins on the baby potatoes. I lacked patience to peel baby potatoes (because who wants to do that?) and knowing that most the nutrient in potatoes are from their skin why not leave them on?! As long as everything simmers long enough to become soft, it all will be puréed by the blender anyway!
I would usually always use a broth for soup, if you have vegetable stock, chicken, or those broth cubes- but in my case I found out last minute I didn’t have any, so I just used water. I was a little worried it would lack flavour, so I put lots of spices and also allowed it to simmer for quiet a while to make a vegetable stock while making soup! Everything turned out, I found this soup to be full of flavour, healthy and delicious, it also had a perfectly thick texture.
Enjoy this easy leek and potato soup and feel free to substitute any ingredients you may have at home to use up, or if you don’t have any! You can’t go wrong with this soup, but you might want to make sure you have leek and potatoes 🙂
Makes about 6-8 servings
1 pound baby potatoes
3 cloves of garlic
2-3 stocks of celery
6 cups of broth (or in my case I just used water!)
2 tbsp olive oil
2 tsp oregano
1 tsp rosemary
1 tsp thyme
1 tsp sugar
salt and pepper to taste
Chop all your veggies, dice the garlic keeping in mind it will all be puréed anyway!
Cook another 10 minutes and add the water or broth. Simmer for as long as you can, about 30 minutes, especially if you are like me and just added water. Once the potatoes are soft and everything is flavorful, puree till smooth.
Top with a dollop of sour cream or plain yogurt and fresh basil.