Leek & Potato Soup
People get turned off by the idea of potato soup because they think it’s bland, too starchy, whatever, but if you’re having one of those lean moments where there’ more month at the end of the money, potato soup just might save your life.
Don’t knock potatoes. You may be used to eating them fried and drowning in ketchup or mayo, kettle cooked, or baked and slathered in butter or sour cream, but potatoes are actually good sources of Vitamin C, B6, potassium, magnesium, and dietary fiber (eat the skin!)
Leek & potato soup is simple.
You’ll need:
potatoes – I use Russet, which also makes for great mashed potatoes
1-2 inches of leek, the outer layer peeled, skip the leaves
one or two cloves garlic
vegetable stock or water
a little bit of olive oil, butter, or favorite oil (a little bit, like a tablesopon or less)
salt and pepper to taste
Notice how there are no measurements here: It’s because I rarely use them when I make a soup like this. If you want a thick soup, use less water. If I just want one or two servings, 1 potato and 3/4 to 1 cup vegetable stock usually does the trick.
Lazy Quick version
Bring to a boil vegetable stock/water while you scrub the potatoes, leaving the skin on. Peel the first layer off the leek and chop off the green leaves at the top along with the root. Cut potatoes into chunks and place in Vita-Mix container, then add leeks. When vegetable stock/water is boiling (even just hot will do here), pour into Vita-Mix.
Start with gradual speed #1 and increase speed to #10, then set to High.
You’ll need the plunger to help everything mix well.
Slow Version
Add potatoes to a pot of water and boil until soft. Slice and saute leeks and garlic until slightly brown.
Drain water from potatoes and add to Vita-Mix container with remaining ingredients.
Blend well and serve.
