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I refuse to leave the house when it rains in Los Angeles, which means I have to create a lunch with whatever I already have. Luckily, I always keep garlic and vegetable broth paste on hand so I can use the potatoes and leeks in the fridge from this week’s basket to make Potato Leek soup. I also have some leafy greens, but soup is far more comforting than salad on a cold day! There are many different recipes for Potato Leek soup. Often the vegetables are boiled in water, and according to Richard Olney's cookbook, Simple French Food, the soup is finished with a pad of butter. I omit any dairy and use vegetable broth to add a more complex flavor. Leeks contain a beneficial amount of vitamin A, which aids in eye health, and vitamin K - so keep this veggie in your fridge and add them to anything and everything.
Print Recipe

Ingredients
  

  • 4 cups Vegetable Broth
  • 1-2 Leeks
  • 1 Garlic clove
  • 2 pounds Potatoes
  • 2 Bay Leaves
  • ¼ tsp Salt
  • ¼ tsp Pepper

Instructions
 

  • Cut and wash leeks. Cut off the dark green leaves (save them for vegetable stock). Score the stems lengthwise three times and wash the dirt out from in between the leaves . Slice the leek horizontally all the way down to the root.
  • Add a small amount of vegetable broth to your pot and sauté the leeks until soft – about 10 minutes. Add garlic. Stir.
  • Meanwhile, peel and dice the potatoes into equal-sized cubes.
  • When the 10 minutes are up, add the potatoes and the remaining 4 cups of vegetable broth.
  • Add the bay leaves, salt, and pepper. Bring to a boil.
  • Put the heat on low and cover until the potatoes are soft, about 15-20 minutes.
  • Check potatoes with a fork to see if they are cooked all the way through.
  • Remove from heat.
  • Remove bay leaves
  • Use a traditional blender or immersion blender for a creamy consistency. (sometimes I skip this step because I like my soups to have texture.)
  • Garnish with fresh chives, sour cream, nutritional yeast, parmesan cheese, or parsley! Any of these options would be delicious.

Notes

I use Better Than Bouillon Vegetable Base because it keeps in the refrigerator for a long time. Dissolve 1 teaspoon for every 8 ounces of stock needed.
Sources:
This is the YouTube Video I watched on how to cut and clean leeks-  Seriously Simple Essentials: How to Clean and Cut a Leek www.youtube.com/watch?v=fm6XGDwjJQA
Recipe adapted from Brand New Vegan - www.brandnewvegan.com/recipes/vegan-potato-leek-soup
Nutritional information: https://www.livestrong.com/article/365088-what-are-the-health-benefits-of-leeks/