April showers are here, and although we are all ready for warmer weather, a moist chill remains in the air. Nothing will warm your bones like this creamy potato leek soup.
Leek and other members of the onion (Allium) family are among the first to burst from the ground in the springtime. Leeks, ramps, garlic scapes, chives and all sorts of wild onions are popping out from the thawed earth. This soup takes advantage of the season; you can really use any spring onion in place of leeks.
The onion may seem like a simple staple to our cooking, but much research has been done on the numerous health benefits of the Allium family. Some examples are on the anti-inflammatory effects of the many phytochemicals in onions, onion’s ability to help regulate blood sugar, association with lower risk of cancer and potentially increased bone density.
- 3-4 potatoes medium, peeled, cleaned and diced into very small pieces
- 4 leeks cleaned & sliced; greens discarded
- 1 onion medium, finely chopped
- 4 cups low sodium chicken stock
- 1 cup whole or 2% milk
- 2 Tbsp olive oil
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper
In a large pot, heat the olive oil on medium-high heat. Add potato, leeks and onions. Toss for a few minutes with salt and pepper.
Place the lid on the pot and leave vegetables to cook for another 12 to 15 minutes. Once the vegetables are soft, add the stock and bring to a boil. Reduce heat and simmer for about 8 minutes. Remove soup from the pot and blend (in batches if needed) in a blender. Once the soup has a creamy and smooth texture, return to pot and add the milk. Bring to a boil once again and reduce to simmer for a few minutes until all flavors are blended. Serve topped with cheese, parsley and fresh ground black pepper. Makes 4 servings.
Serving size: 1.5 cup
Calories: 309; Fat: 10.6g; Carbs: 46.1g; Fiber: 5.2g; Protein: 11.4g; Sodium: 412mg
Adapted from: Leek & Potato Soup – Julia’s Cuisine (juliascuisine.com)