Meatless Monday, Creamy Potato Leek Soup

Creamy Potato Leek Soup

For a Meatless Monday, Creamy Potato Leek Soup.  It is hard to believe it’s Monday again and time to share another “Meatless Alternative” for Meatless Monday.  Today’s recipe choice is another seasonal favorite…a comfort food for Spring,  a creamy, hearty dish that is really light and healthy.   My version of this recipe is made without heavy cream or butter,  if you like, feel free add butter or cream to your Creamy Potato Leek Soup, Let’s Cook!

Creamy Potato Leek Soup

  • Servings: 4
  • Difficulty: easy
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A creamy, hearty light and healthy dish for Spring

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Ingredients

3 large leeks

4 large potatoes (try not to use “new potatoes” they will not be as creamy)

6 Cups of Vegetable or Chicken Broth

2 Tbls Extra Virgin Olive Oil

1 large garlic clove

Thyme to taste

Sea Salt and Pepper to taste

Butter or heavy cream (optional)

Directions

-Cut the leeks in half along the length, wash well  (leeks have a tendency to be very dirty on the inside) and slice into 1/4 inch slicesfullsizeoutput_12

-Peel the potatoes and cut into small piecesfullsizeoutput_14.jpeg

-Smash the garlic clove with a knife, in a medium size soup pot add olive oil and  lightly brown the garlic on a low heat

-Add the leeks saute with the garlic fullsizeoutput_13.jpeg

– When the leeks start wilting and get slightly golden, add the potatoes, the broth, salt, pepper and the thyme bring these ingredients to a boil.  Turn heat down and cook until the potatoes are very soft,  between 30-45 minutes.

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-Off the heat, with an immersion blender (or in a blender) blend the soup until all ingredients are blended and creamy.  If you want to add butter or heavy cream to taste (optional)IMG_0992.JPG

-Serve hot or  at room temperature with croutons and/ or Parmesan Cheese

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Buon Appetito!!

Directions

 

 

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