I'm really excited to share this recipe with you. We ate this potato leek soup for dinner last night, and it was a crowd-pleaser! By crowd-pleaser, I mean that both Kristie and I liked it, which doesn't necessarily always happen when one of us is gluten-free (those are Against the Grain baguettes in the photos, btw, which I love).
This recipe is vegetarian, gluten-free, and dairy-free, which I think maybe also makes it paleo? But it is deceptively creamy and hearty. It makes me want a crackling fire in the fireplace and some snow outside, stat.
Oh, and the best part is that it's very simple and affordable to make. All we had to buy were the leeks! The recipe is from the cookbook Good Cheap Eats by Jessica Fisher (check out her blog), which offers, just like the title suggests, plenty of recipes and ideas for a full stomach and a full bank account. (Scroll down for the recipe and to find out how you can win a copy of Jessica's book!)
Just so you know, I omitted the half-and-half and the parsley.
From Jessica: "Potato-leek soup is ubiquitous throughout France. It was there that I first tasted it—and fell in love with it. Be sure to rinse the leeks really well after slicing them. They can hide bits of grit between their layers. Omit the half-and-half for the dairy-free option. This soup is a great way to use up leftover mashed potatoes." Makes about 6 cups
- 2 Tbsp olive oil
- 2 leeks, halved and thinly sliced
- 1 tsp minced garlic
- 4 cups vegetable broth
- 3 cups Smashed Potatoes (see book for recipe) or chopped peeled potatoes
- Kosher salt and freshly ground black pepper
- 1/2 cup half-and-half (optional)
- 2 Tbsp chopped fresh parsley
1. In a large stockpot, heat the oil over medium heat until shimmering. Cook the leeks and garlic until tender, 7 to 8 minutes.
2. Add the stock and whisk in the potatoes. Simmer for 15 minutes if using cooked potatoes, 30 minutes if using uncooked potatoes.
3. Blend the soup with an immersion blender until very smooth. Alternatively, you can puree it in batches in a blender or food processor. Be sure to vent the lid according to the manufacturer’s directions. Season the soup with salt and pepper to taste.
4. If you prefer a thinner soup, add some or all of the half-and-half. Stir in the parsley and serve.
Want your own copy of Good Cheap Eats? Leave a comment below telling me your favorite way to save money when cooking, and I'll choose one winner! Contest ends Monday, Dec. 1 at 5 pm -- just one week from today. Sorry, US residents only.
*The recipe is used with permission of Harvard Common Press. I got to keep this book. Affiliate links may be used in this post.