Archive for January, 2012

January 17, 2012

Potato Leek Soup

 

Oh baby, it’s cold outside! It’s been snowing in beautiful Portland, Oregon. Not enough to stick, but enough to get me excited!

Winter supplies a bounty of root veggies, and each week my Organics To You veggie box has been full of sturdy greens, potatoes, leeks, parsnips, and rainbow carrots. It’s a soup lovers dream come true.

The new year brings new health and fitness goals. I have a few ideas to make my 2012 healthier. First, we will no longer waste food. We will freeze any soup we can’t finish, and turn our herbs and veggies that look like they might be in their last few days into homemade bouillon. I have plans to start¬†Barre 3¬†and get back into my regular workout schedule at The Green Microgym. Of course, I want to read more, cook more, and love more. I think all of these goals are attainable. I’m crossing my fingers that your goals will stick, too.

Speaking of sticking, this soup will certainly stick to your ribs, in the warm-you-up sense. It’s actually quite hardy, but very healthy. With just a simple handful of ingredients this soup comes together quickly. I hope you enjoy it as much as I do. This soup makes a huge pot but will freeze well for up to six weeks. Freeze them in individual containers for a quick and healthy grab and go lunch.

Potato Leek Soup

Ingredients:

  • Oil, ghee or butter to coat a thick bottomed soup pan. (about 3 Tbsp).
  • 2 cloves garlic minced.
  • 3-4 leeks, white parts only, washed thoroughly, and thinly sliced.
  • 1 large white onion, chopped.
  • 6-8 potatoes, I used small russets, but yukon gold work well too. Chop them in small chunks as if you were going to boil potatoes for mashing. Keep the skin on, this soup will have a rustic feel.
  • 2 fresh sprigs of thyme, rosemary, or herb of choice minced.
  • 4 cups good tasting vegetable broth.
  • 1 cup non-fat milk ( you can skip this if you are vegan )
  • salt and pepper to taste

Steps:

  • Heat oil in heavy bottomed pan, add chopped garlic, leeks, and onion. Cook until soft and slightly brown.
  • Add chopped potatoes, and cover with broth. Drop in fresh minced herbs at this time. I also like to sprinkle a little cayenne pepper at this point too.
  • Simmer until potatoes are tender. Mash lightly with spoon, and add more broth, and then add one cup of non-fat milk.You want this soup to be lightly chunky.
  • Salt and pepper to taste.
  • Enjoy on a cold winter evening!

xoxo

Sarah