Leeky Potato Soup

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This post includes three versions of Leek and Potato soup. In its classic form, this soup is hefty. Mildly oniony leeks and Yukon gold potatoes get creamy together in the blender and are finished with heavy cream and topped with chives and a few croutons for crunch. Keep scrolling for Skinny (reduced fat and calories) and Vegan versions of this recipe. All three are absolutely delicious and really hit the spot on a cold day.


Classic Leek and Potato Soup


Ingredients:

4-5 medium leeks, quartered, sliced, rinsed very well and drained. Dark green ends removed.

2 tablespoons butter

1 tablespoon vegetable oil

1 teaspoon salt plus additional to taste

1 clove garlic, minced

4 medium Yukon gold potatoes cut into 1/2-1 inch pieces

1 quart vegetable or chicken broth

1 large bay leaf

1/2 cup chopped white or yellow onion

1 cup heavy cream

1 cup buttermilk

Note: Don’t have any buttermilk on hand? Add 1/2 tablespoon of vinegar to 1 cup milk and allow to rest at room temperature 10-15 minutes. Milk may be substituted if you’re not a fan of buttermilk.

Pepper to taste

Chives or green onions

Instructions:

  • In a large pot over medium heat, melt the butter with the oil.
  • Add the chopped onions and cook until they’re caramelized to your liking. Remove and set aside.
  • Add the leeks to the pot and sprinkle them with salt. Sweat 5-10 minutes.
  • Reduce heat to medium low, cover and cook until the leeks are tender, adding the garlic when the leeks are almost done.
  • Turn the heat back up to medium, add the potatoes, broth and bay leaf. Simmer 30 minutes or until the potatoes are tender.
  • Remove the bay leaf, remove the soup from the heat to cool slightly.
  • Add the soup to a blender and blend until smooth.
  • Return the soup to the pot.
  • Stir in the onions.
  • Remove from heat and stir in the buttermilk and cream.
  • salt and pepper to taste.

Top your bowl of soup with chives or green onions and if you really want to do it all the way up, some chopped bacon. I also highly recommend serving this with home made croutons.

Serve. Eat. Enjoy.

 


Skinny Leek and Potato Soup


Just as delicious, and satisfying as the original, with a few less calories.

Ingredients:

2 tablespoons vegetable oil

1/2 cup chopped white or yellow onion

4-5 medium leeks, sliced, washed and drained. Dark green ends removed.

1 teaspoon salt plus additional to taste

1 clove garlic, minced

4 medium Yukon gold potatoes cut into 1/2-1 inch pieces

1 quart vegetable or chicken broth

1 large bay leaf

2 cups reduced fat milk

1 tablespoon cornstarch

Pepper to taste

Optional: For added flavor, swap 1 cup of the milk for 1 cup of buttermilk

Chives or green onions

Instructions:

  • In a large pot over medium heat cook the onions in the oil until they’re as caramelized as you like. Remove and set aside.
  • Add the leeks to the pot and sprinkle them with salt, sweat 5-10 minutes.
  • Reduce heat to medium low, cover and cook until the leeks are tender, adding the garlic when the leeks are almost done.
  • Turn the heat back up to medium, add the potatoes, broth and bay leaf. Simmer 30 minutes or until the potatoes are tender.
  • Remove the bay leaf and discard.
  • Remove the soup from the heat to cool slightly.
  • Add the soup to a blender and blend until smooth.
  • In a bowl, mix the milk and the cornstarch until thoroughly combined. Add this mixture to the blender with the soup and pulse to combine.
  • Return the soup to the pot and stir in the caramelized onions.
  • Bring the soup to a full boil over medium high heat, stirring constantly until thickened.
  • Remove from heat and stir in the optional buttermilk.
  • Salt and pepper to taste.

Top with chives or green onions and serve with a couple of Croutons/Crostini.

Serve. Eat.

You can eat more because we’ve reduced the calorie count.

JK, don’t listen to me, I’ll make you fat. 😉

 


Vegan Leek and Potato Soup


I’m a meat eater but I enjoy vegan meals as a challenge in the kitchen and a change in dietary scenery. Veganizing stuff makes the mad scientist in me really happy. Cooking becomes fun for me all over again when I’m in unfamiliar territory.  As far as eating goes, the vegan version isn’t the same as the original, but it is delicious in its own right and it is far healthier than the full fat version.

Ingredients:

2 tablespoons vegetable oil

1/2 cup chopped white or yellow onion

4-5 medium leeks, sliced, washed and drained. Dark green ends removed.

1 teaspoon salt plus additional to taste

1 clove garlic, minced

4 medium Yukon gold potatoes cut into 1/2-1 inch pieces

1 quart vegetable broth

1 large bay leaf

2 cups unsweetened non-dairy milk (I like cashew milk)

1 cup cashews, soaked in water at least 4 hours

Pepper to taste

Optional: For added flavor, swap 1 cup of the non-dairy milk with 1 cup vegan buttermilk (1 cup soy milk mixed with 1 tablespoon vinegar or lemon juice. Let stand 10-15 minutes at room temperature before using. I don’t recommend using other non-dairy milk for this part.)

Chives or green onions

Instructions:

  • In a large pot over medium heat cook the onions in the oil until they’re as caramelized as you like. Remove and set aside.
  • Add the leeks to the pot and sprinkle them with salt, sweat 5-10 minutes.
  • Reduce heat to medium low, cover and cook until the leeks are tender, adding the garlic when the leeks are almost done.
  • Turn the heat back up to medium, add the potatoes, broth and bay leaf. Simmer 30 minutes or until the potatoes are tender.
  • Remove the bay leaf and discard.
  • Remove the soup from the heat to cool slightly.
  • Add the soup to a blender with the cashews and non-dairy milk and blend until smooth.
  • Return the soup to the pot and stir in the caramelized onions.
  • Finish with the optional vegan buttermilk.
  • Salt and pepper to taste.

Top with chives or green onions and enjoy with a couple Crostini.

Serve. Eat.

No animals were harmed in the making of this soup.

Note: I’ve picked up a ton of ideas for substitutions from Hot For Food on YouTube. They introduced me to the concept of Buffalo Cauliflower and for that I am forever grateful. Check em out.

 

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