Rustic Leek and Potato Soup
Funny story, a few weeks ago (Maybe a few months ago?) I needed a few potatoes for a recipe and my mom picked up a gargantuan bag of russet potatoes. Well, I still have about three quarters of the bag in my pantry… Being more of a sweet potato kind of girl, I’m not really one to just bake a plain potato and eat it, so I had to think of a more interesting way to use those bad boys up.
Funnily enough I also had two leeks bumming around in my fridge, so of course I just had to make leek and potato soup. I bulked the soup up a bit by adding in a can of white kidney beans. The addition of the beans also adds a nice creaminess to the soup without the use of actual cream.
Soup can be so versatile. I love to make “clean out the fridge” soup, which is essentially the contents of my fridge thrown into a pot with some water, lots of seasoning and maybe some beans, lentils or grains. It’s also super nice to cozy up with a nice bowl of warm soup and a big slice of bread on a cold winter night (not that we’re having too many of those around here, today was 11 degrees Celsius!).
This recipe is great to eat right out of the pot or to store for a week of quick and easy meals. As most soups, this one freezes well and can remain in the freezer for about 3 months.
Get cooking friends!
xx
Ashley
Ingredients
- 1 tablespoon avocado oil
- 1 small onion
- 1 garlic clove
- 2 large leeks, white and light green parts only
- 1 tablespoon fresh thyme
- 1/2 teaspoon dry mustard
- 775 grams russet potatoes, peeled and chopped
- 6 cups vegetable broth
- 2 bay leaves
- 1 can white kidney beans, drained and rinsed
- sea salt and fresh pepper, to taste
Instructions
- Heat the oil in a large pot over medium-low heat. Meanwhile, prep the veggies by peeling and roughly chopping the onion, garlic and potatoes. Trim the leeks, split them in half lengthwise and roughly chop. Give the chopped leeks a good rinse to remove any dirt.
- Add the onion, garlic, leeks, thyme and mustard to the pot and sauté until softened, about 5 minutes. Add the potatoes and cook for a further 7-10 minutes, stirring often.
- Once the potatoes have softened a bit, add the broth, bay leaves and kidney beans. Season with salt and pepper, stir, cover, and bring to a boil. When the soup starts too boil, reduce the heat. Simmer for 20 minutes or until the potatoes are soft. Remove the soup from the heat and allow to cool slightly.
- When the soup has cooled a bit use and immersion blender (or transfer the soup to a regular blender) and blend until smooth. Reheat the soup and serve or pop it in the fridge for meals to come.
