Recipe: Potato Leek Soup

This recipe was inspired by one shared by a client of mine who especially liked the way the potato skins were used as a crispy topping. I am personally in a soft-food phase and decided to include the peels in the soup itself, but either way the flavor is similar and delicious! If you’re interested in the crispy option, try this recipe! Otherwise, read on, fellow potato-lovers!

Ingredients:

2 tbsp butter

4 medium / large leeks

3 cloves garlic

Salt

Black pepper

Sliced cremini mushrooms (1 package or a hearty handful)

1 1/2 pounds russet potatoes

4 cups chicken broth

1 bay leaf

1-2tbsp olive oil

Lemon juice

Directions:

Trim the greens off your leeks (can save for making stock in the freezer to put them to good use). Slice the leek lengthwise and chop, then rinse in cold water.

Slice taters about 1/4 inch thick. Can place them in a bowl of cold water while you prepare the rest of the soup. *I opted to keep the peels on (and washed well) in order to maintain as much nutrition as possible.

In your soup pot, melt the butter and add leeks, garlic, mushrooms, 1 tsp salt and some black pepper. Cook leeks until soft, but not brown.

Add broth, taters, and bay leaf and simmer about 15 minutes, until the potatoes are soft.

Remove bay leaf and blend, either with an immersion blender or transfer to an upright blender.

Add a squeeze of lemon juice and enjoy!!

**note, this “soup” got quite thick after about a day or two. The consistency was leaning more towards mashed potatoes, which I thought was delicious, but if you’re after a soupier soup, I would recommend adding more broth or trying a less starchy potato, such as a red potato.