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Spring a Leek Soup!

After listening to Cristina Bucci share her wise advice about making healthier choices, we were motivated to make a weeks worth of fresh food for the family yesterday, lunches and dinners for 8. It isn’t all vegetarian or even lower in gluten or fats, BUT it is all real food…made from scratch. Because it’s all made ahead I’m sure I’ll be more motivated to get a little creative with salads this week. I haven’t done that many dishes in one day in a long time, but I’m pumped that it will only take minutes to get supper on the table this week. One of the foods we prepared was Cristina’s Leek and Potato Soup. The kids are bringing it to school today and we are having it for our lunch…and I can’t wait. Smells delicious! It was quick, easy and it’s packed full of lovely nutrients.

Leek and Potato Soup

April 15, 2014
: Easy

You can also add kale or chard to this soup or add a cup of fresh greens when you add the rosemary and blend. My kids like a chunkier soup, so after I blended the soup I added cut baby potatoes and a little more vegetable stock and let the soup simmer until they were soft. I garnished with creme fraiche and parsley.

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Ingredients
  • 1 tbsp. extra-virgin olive oil
  • 2 leeks, white and light green parts washed and sliced into ¼ inch slices
  • 2 cups yellow onion, medium dice
  • ½ tsp. sea salt
  • 3 cloves garlic, minced
  • 2-3 large Yukon Gold potatoes, peeled large dice
  • 4 cups vegetable stock
  • 2-3 tsp. fresh rosemary leaves
Directions
  • Step 1 Heat a 4-quart soup pot over medium heat and add the oil.
  • Step 2 Add the leeks, onion, and sea salt and sauté for about 5 minutes, stirring often, until the onion begins to turn translucent.
  • Step 3 Add the garlic and stir well. Cook for 1 minute
  • Step 4 Add the potatoes and vegetable stock, cover, and bring to a boil. Reduce heat to simmer. Cook 20 minutes.
  • Step 5 Remove the soup from the heat and use an immersion blender to blend the soup in the pot or ladle the soup into a blender, 1 cup at a time.
  • Step 6 Blend the soup with the fresh rosemary leaves until smooth and free of chunks.
  • Step 7 Pour smooth soup into a heatproof bowl and continue until all of the soup has been blended.
  • Step 8 Transfer the blended soup back to the original soup pot and warm over low heat until heated through. Serve hot.

 

 “Spring is nature’s way of saying, ‘Let’s party!'” ~ Robin Williams



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