Recipe by sofie-a-toast
from a recipe exchange. very cheap, healthy and easy.
Top Review by Karen K.
Hate to review a recipe when I didn't follow directions exactly as stated, but I'm sure if I had... it would still be just as yummy. I'm reviewing this mainly for those who are on a low carb diet or just trying not to eat starchy potatoes. I doubled the leeks and did not add the potatoes. I followed the directions on this recipe as stated, but sauteed the extra leeks and when it came time to put it all together with spices, I simply did not add the potato. I also skipped the puree step because I did not add the potatoes. This was AMAZINGLY delicious!!!!!!!! Of course, without the potatoes, it's more of a broth soup, but by doubling the amount of leeks, it has more substance. Leeks are a hard vegetable to find good recipes for and this is definitely one to try!!! I made this 3 times now and just last night, I added some chopped up leftover roasted chicken from the previous night's dinner to the leek soup and added a totally new dimension to this soup! My advice is to take this soup as a base (have it as stated), or be a little creative with it!
- 29.58-44.37 ml olive oil
- 2 leeks, washed and sliced (use only white and light green part and make sure all sand or dirt is washed off)
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1419.54 ml chicken broth or 1419.54 ml vegetable broth
- 566.99 g red potatoes, peeled and cubed
- 4.92 ml dried thyme
- 2.46 ml chili powder
Directions See How It's Made
- Saute leeks and onion in olive oil for 10 min on med/low heat until soft and fragrant.
- In a large pot, boil broth. Add sautéed leeks and onion, garlic, potato cubes and spices. Cover and simmer for 20-30 min, until potatoes are very soft and fall apart when forked.
- Puree the soup with a blender or immersion blender. Make sure not to fill the blender more than 1/2 way so soup doesn't go flying (blend portions at a time). Pour soup back in pot and reheat. Season to taste with salt and pepper.