The weather has turned which means it’s soup season. I love fall, it’s my favorite season of the year. Pumpkin patches, and Halloween, fall cooking and Thanksgiving, boots and sweaters. Right? My kids love soup, so once the weather turns I try to cook at least two a week. Q is a picky eater, but in a soup I have so much more success broadening his palate. Poppy still eats anything at all. Which is great. Baby Vivienne is too small to care, but I am sure she appreciates my rich and varied diet.
This is a quick and simple soup which comes together pretty quickly. Maybe under 30 minutes if you have all your ducks in a row, but I’m hesitant to categorize it fast and fabulous. This is one time where I think the Vitamix might have let me down! It’s so high powered you have to be very careful not to over blend the soup, otherwise the potatoes will gum up. I ended up adding a cup of water at the end to lighten the soup up again.
Chop the leeks and then wash them well. I like to soak them in cold water to make sure there is no sand and grit in them. They tend to hold dirt more than most vegetables.
I used yukon gold potatoes because I had them on hand. I’ve used russet in the past and it’s delicious too. I did not peel my potatoes as I knew I was going to zap the soup in the Vitamix. If you are using a traditional blender or an immersion blender you might want to peel them.
Chop your onion, drain the leeks. While the leeks are drying cook the onions on low until the onions brown. Add the leeks, make sure they are dry otherwise the oil will splatter. Add the potatoes with a pinch of salt and the thyme, then stir. Cook uncovered for 2-4 minutes. Cover and cook for 10 minutes. Add the water or broth. I used water and a bouillon cube as commercial vegetable broth is really orange in color and I did not want orange soup.
Bring the soup to a boil then reduce to a simmer and cook until the potatoes are tender. Puree the soup, in batches if need be. Return it to the pot and taste for spices. I added an additional teaspoon of salt, but my bouillon was not very salty. In traditional potato leek soup one adds cream and creme fraiche. I’ve added a touch of coconut creamer and then not. I didn’t notice much of a difference and find the soup plenty creamy with no additions.
- 2 tablespoons sunflower or grapeseed oil
- ½ cup chopped onion
- 3 cups chopped leek, white and green
- 5 cups diced potatoes
- ½ teaspoon dried thyme
- 6 cups water with 1 bullion cube, or vegetable broth
- Chopped Italian parsley and lemon juice to finish.
- Chop vegetables and wash the leeks well.
- In a soup pot heat the oil and cook the onion until lightly browned. About 8 minutes.
- Add the leek and potato and a pinch of salt and the thyme.
- Cook uncovered for 2 minutes, then cover for 10. Heat on medium low.
- Add the water or broth and bring to a boil.
- Reduce to simmer and cook until potatoes are soft.
- Puree in a blender. Add salt to taste.
- If the soup seems too thick you can add more water to thin it out- especially when reheating.
- Finish with a tablespoon of chopped Italian parsley and a teaspoon of lemon juice. Crack fresh pepper over top if desired.