Recipe by Prose
Adapted from Alex Jamieson's Great American Detox Diet. Serve with crusty bread and salad for a hearty, satisfying meal.
Top Review by Maria B.
I'm always a fan of recipe with few ingredients for tight-budget-weeks. This recipe turned out great, with a few modifications: I only used 2 leeks and I didn't blend this. Just used a fork to mash the potatoes near the end (I let the soup simmer for closer to 35 minutes to soften up the potatoes further.) If you can afford more leeks, definitely use them! I wish I'd added more rosemary, too. I did not add more broth at the end, and my soup was more of a mashed potato consistency, which I liked a lot. The flavor developed very nicely over the week I ate this. This yielded 4 hearty meals for me over 1 week.
- 1 tablespoon olive oil
- 4 leeks, white and light green parts, sliced
- 4 garlic cloves, chopped
- 4 russet potatoes, peeled, cubed
- 4 cups vegetable broth
- 1 (14 ounce) can white beans, drained
- 1 teaspoon fresh rosemary
- salt and pepper
Directions See How It's Made
- Heat olive oil in a 4-quart pot.
- Sautee the sliced leeks about 5 minutes or until slightly tender.
- Add garlic and sautee another minute or so.
- Add potatoes and broth. Bring to a boil. Reduce heat to medium and simmer 20 minutes or until potatoes and leeks are quite tender.
- Add beans, rosemary, salt, and pepper, and more broth, if necessary.
- Puree until smooth, using an immersion blender or in small batches in a regular blender. If necessary, return to heat until warm enough.
- Sprinkle with soy cheese, if desired.