Simple leek and potato soup – healthy

simple leek and potato soup done

Hearty soups that can be served as simple stand alone meals, have always been my favourite. I like cooking. I would even say I love cooking. It is just that some days, I only want something to put on the table and feed my family. It what ends up on the table is tasty, it is a huge bonus. There is no need to munch on bland food when good combinations are so easy to achieve. This simple leek and potato soup is my family’s favourite. I don’t know exactly what it is about leeks that is so damn tasty. Must be some science behind it, like with cheese and chocolate, that makes it so good.

A few potatoes in there may sound like a filler, and they are, in a way. But they also happen to lift the soup like nothing else. Leeks and potatoes just go together nicely, and that’s it.

simple llek and potato soup - healthy - hand

Having a good dried garlic in the kitchen might be one of the best "cheats" of a home cook.
Having a good dried garlic in the kitchen might be one of the best “cheats” of a home cook. Takes time to find good dried garlic, though.

This soup is also very easy to make allergy free. It is very creamy, but it doesn’t use any cream. Another nice feature some spuds can bring. Making it egg free and nut free is easier, but making a (good) creamy soup without dairy is sometimes a project of its own. Not this time, though.

simple leek and potato soup
Basic three ingredients.

Why this simple leek and potato soup might not be that simple when done perfectly?

I said this soup is simple and easy to make and it it. But for the fullest taste, some things will simply need to be in your refrigerator. You will need homemade beef broth. It is the single most important thing, apart from the leeks that give this soup the name. I like leek soups made with plain water, they aren’t bad at all, but when you want the real thing, a clear broth will be a must. Maybe you could get away with some store bought stock, but there’s no love in it. I suggest you cook a clear broth now and then. And make a lot of it. You will enjoy it for a few days, and use the rest to improve most of your savoury culinary projects.

simple leek and potato soup
Looks like ice tea, but this is liquid gold – homemade beef broth. Never said the simple leek and potato soup recipe is vegan.

This simple leek and potato soup is best served with croutons made of homemade bread,which is another thing worth having on hand at all times. We bake bread about three times a week. Not that bread is a very healthy thing, it just comes handy if you suffer from allergies, and wheat and gluten don’t give you troubles. There were times when bread was the only quick energy we could feed our daughter. Back to croutons – they are the single nicest accompaniment to creamy soups. They add texture to the soup with none of its own. Also no need to rebake them in the oven – just drip a few drops of olive oil into a pan, and add diced bread.

simple leek and potato soup
One of the best ways of using 1 day old homemade bread. Make croutons and eat them with soup or salads.

Time for action. I must say I’m excited to give you a recipe that is this nice.

Ingredients

  • 1 big or more smaller leeks
  • 5 small potatoes
  • 1 onion
  • 3 table spoons olive oil
  • 7 dl stock or homemade beef broth
  • salt
  • pepper
  • dried garlic powder

Instructions

Finely slice onions. Peel and dice the potatoes and clean and slice the leeks. Clean leeks by cutting them lengthwise, and then drain them with cool water. You will see some dirt getting drained from behind the outer layer.

Heat up the olive oil in a pot big enough for the soup. First sautée the onions and leeks and after a few minutes, add diced potatoes, salt, pepper and some dried garlic. Add these seasonings to taste. No need to over do any of them, because the leek pack a lot of taste on its own. It only needs a little lift now and then. But if you are feeding adults, you can give the black pepper grinder another turn or two, because black pepper and leek may just be the best 2 ingredient combo there is.

Sautée the onions and leeks, and then add potatoes.
Sautée the onions and leeks, and then add potatoes and seasonings.
Add the broth and cook until potatoes are cooked through.
Add the broth and cook until potatoes are cooked through.
Cook the soup covered, or you will make the taste even stronger. No need for it when cooking with beef broth.
Cook the soup covered, or you will make the taste even stronger. No need for it when cooking with beef broth.

Pour in the stock or broth, cover and cook for as long as potatoes need to be cooked through. A good rule of thumb is to try them for doneness after 20 minutes.

Didn’t I mention this is a simple leek and potato soup recipe? Because you are nearly done now and every step from now on is totally optional.

The first additional step is blending the soup. Blend it to total smoothness.

simple leek and potato soup
Cooked, blended, and ready for serving.

The second step is to make croutons. Dice some bread into 1 cm dices and throw them into a hot pan with some olive oil and stir occasionally  until they are nicely brown.

Done! Enjoy this healthy, yet insanely delicious soup!

Simple leek and potato soup – healthy

Simple leek and potato soup – healthy

Ingredients

  • 1 big or more smaller leeks
  • 5 small potatoes
  • 1 onion
  • 3 table spoons olive oil
  • 7 dl stock or homemade beef broth
  • salt
  • pepper
  • dried garlic powder

Instructions

  1. Finely slice onions.
  2. Peel and dice the potatoes and clean and slice the leeks.
  3. Heat up the olive oil in a pot big enough for the soup.
  4. First sautée the onions and leeks and after a few minutes, add diced potatoes, salt, pepper and some dried garlic.
  5. Pour in the stock or broth, and cook for as long as potatoes need to be cooked through. A good rule of thumb is to try them for doneness after 20 minutes.
  6. When potatoes are cooked, blend the soup to total smoothness.

Notes

Best condiment for this soup are croutons. Dice some bread into 1 cm dices and throw them into a hot pan with some olive oil and stir occasionally until they are nicely brown.

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