Leeks are in season right now, and what better way to use them than to make a warming leek and potato soup. Especially as it is freezing right now, and soup is the perfect warmer upper. This is a great recipe to make if you are new to making soups, as it is super easy… see what I did there? Sorry I couldn’t resist š Anyway, soups are now replacing juicing as the latest health fad ( like where have these people been?) Soups have been healthy since the start of time! ) Anyway this makes me happy as when you eat soup you are getting all the fibre from those lovely vegetables and that is a very good thing. Make more soup!
Leeks are part of theĀ allium family, along with onions and garlic, and contain unique combination of flavonoids and sulfur-containing nutrients. They are a good source of vitamins K, C and B vitamins, they are high in fibre and low in calories. Like garlic, if you leave leeks to sit for a while after slicing, about 10 – 15 minutes, this will allow allicin to form which has many health benefits.
So, back to this soup, it’s cheap as chips to make, made from ingredients that you will most likely have in your kitchen anyway and it can be frozen and used when needed. To freeze, Ā just wait for the soup to cool and then place in food freezer bags or container and use within a month. This soup will keep in the fridge for up to 3 days. The parmesan is optional, but is a nice addition to the soup. To keep this soup vegetarian omit the parmesan or use a vegetarian option.
This soup is:
Low in sodiumĀ
High in vitamin A Ā
High in vitamin B6Ā
Very high in vitamin CĀ
Gluten Free
P.S. You can now print out my recipes, just hit the print button under the small photo š
Leek & Potato Soup
Ingredients
- 2 medium leeks , washed & sliced
- 1 onion , chopped
- 285 g potatoes , peeled & cubed
- 1 clove garlic , minced
- 25 g butter
- 1 litre vegetable stock (gluten free & low salt)
- 1/2 tsp black pepper
- Parmesan cheese (optional)
Instructions
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Remove the rough outer layer of the leeks, slice the leeks lengthways and open each leek like a fan, let water run through the layers for a minute or two to get rid of any soil. Then slice the leeks.
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Heat the butter in a large saucepan, add the onion and leeks, cook for about 5 minutes until they are soft. Add the potato and garlic and cook for another minute. Add the stock, season with black pepper, bring to the boil and then simmer for 15 minutes or until the potato is cooked.
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Use a hand blender to make a smooth soup, or leave it if you prefer it chunky.
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Top with grated parmesan and black pepper if you wish.
