Recipe challenge, week three.
A few years ago, I made a leek and potato soup and it was surprisingly tasty. I knew the recipe I used came from this crockpot blog, but I distinctly remember making it on the stove, not in the crockpot. I started googling new leek soup recipes a few months ago because leeks are incredibly healthy and are often used in weight loss plans. Much like cabbage.
I wanted to experiment with leeks again because Scott is on a health kick. He wanted to try pescatarianism for a bit (spellcheck is telling me that’s not a word; it has to be a word). Since I don’t really like fish, it’s been a compromise to say the least. However, I also can get by on a mostly vegetarian diet. I’ve been focusing on vegetable or whole-grain or quinoa-based meals, and then throwing in some kind of seafood for him. Tilapia, salmon, etc. I think I’ve made chicken once in the last month and a steak stir-fry one other time.
The French have used leeks as a natural diet food for centuries. While sipping leek broth might not be your cup of tea, this soup combines the creaminess of potatoes, the benefit of leeks, and the flavor of a few different seasonings. If I were you, I would also add some ham or bacon. It kind of has a smoky taste already and that would make it feel like a complete meal.
Don’t be scared of leeks. Even if you’re picky about vegetables, give it one try. The potatoes will help in that case. In looking online for a leek soup recipe, I didn’t like any of the ones I came across. They seemed too precise, too involved, too…something. I mean, it’s soup. Not molecular biology. This is the version I came up with and it’s quick enough for a weeknight dinner. With grilled cheese for Scott and a quesadilla for me.
30 Minute Leek and Potato Soup
Prep Time: 10 minutes
Cook Time: 15-20 minutes
Keywords: Quick Cooking soup/stew low-carb vegetarian fall winter
Ingredients (Serves 4)
- 5 cups chicken broth
- 2 leeks, washed and thinly sliced
- 2 potatoes, washed and diced into very small pieces
- ½ tsp. Creole seasoning (you can add more to taste)
- ½ tsp. thyme
- 1 tsp. sea salt
- 1 tsp. garlic powder
- Diced ham, bacon, and/or cheese for toppings
In a medium pot (you don’t need a BIG pot), bring the broth to a boil. Add in the leeks and potatoes. Cover and turn it down to low heat and simmer for 10-15 minutes. Check the potatoes for doneness with a fork (the smaller they are, the faster they’ll cook). Add in the seasonings and stir to combine well.
I poured half the soup into a mixing bowl and pulsed it with the immersion blender, and then stirred it back into the pot. You don’t have to do that, but it probably did lend to the creaminess.
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