I really should stop eating before I go into a food coma from this amazingly simple creamy potato leek soup. Hold on…I need another bite.
This creamy soup passed the taste test with flying colors, even though there isn’t an ounce of dairy in it! As we are eating this (what? me blogging from the dinner table? Never!), I ask my official recipe taste tester, “does it need bacon?” The true meat-eater test. My husband said no! Almost like it was a sin to put bacon in it.
If you knew him, you would understand my confusion…no…bacon!? When we go visit his Grandma in Georgia, he has a little skip in his step. Not just because he loves his Grandma, but because she gives him something I don’t. BACON. In fact, when he says “Grandma” his head tilts just a little to the right. You know, the way little kids tilt their heads when they want something? Yeah, you get it now.
He says it’s for health reasons, but the fact that he doesn’t need bacon as he is going back for a second bowl is a very good sign it’s amazing and you can serve it to very picky eaters. We also served this to a neighbor of ours and he called it the “best soup he’s ever had.” That’s saying something since he goes out to eat nearly every day.
I have to say I was surprised that this soup was such a hit since it is probably the least amount of work and time I have put into cooking. I was expecting it to be boiling for hours…which you can do if you want to throw it in the crockpot all day to simmer all of the flavors, but I just took 30 minutes to boil and simmer this soup.
Potatoes are quite the unique food. In fact, Dr. McDougall swears by them as his primary food. My favorite quote by him on eating a starch as a primary food: “…there are 1.73 billion Asians living on rice (and white rice at that) and they are not overweight.”
Potatoes are a complete food in themselves. They are highest in Vitamin B-6, which helps with memory loss, diabetes, asthma attacks, PMS, and your nervous system. They are also high in potassium, copper, and a fair amount of Vitamin C even after being cooked. Potatoes also provide fiber and other various trace minerals. The only thing it is lacking in is protein since it is only 2% of the potato. But according to thedailyspud it’s a “high quality” 2%. You can make up for this by pureeing some white beans in the soup. You will also get protein from the almond milk.
So the next time you need comfort food, reach for a potato!
- 1 tbsp avocado oil
- 1 medium yellow onion (chopped)
- 2 leeks (chopped)
- 2 garlic cloves (chopped)
- 5 lbs peeled potatoes (cubed)
- 3 bay leaves
- 2 tsp fresh thyme
- 1 tsp dried parsley
- 2 cups almond milk
- 6 cups water or vegetable broth (make sure veggie broth doesn't have tomatoes)
- 2 tbsp-1/4 cup cognac (I used a 1/4 cup)
- 2 tsp-1 tbsp salt
- Great things to add to this: Kale, mushrooms, cabbage
1. Serve with Irish Soda Bread!
2. Feel free to swap out the almond milk for vegetable broth if you prefer.
3. Additional veggies to add for a nutrition bump: 2 carrots & 1 celery stalk
4. . Topping Options: Chives Cheddar Cheese or Vegan Cheese yogurt: dairy or not dairy Bacon
1. Make a rue with the first 4 ingredients by combining in a stockpot and sweat the vegetables until golden brown.
2. Add the rest of the ingredients to the pot and boil. Once boiling (about 10 minutes), reduce to a simmer until the potatoes are tender. Around another 20 minutes.
3. Remove the bay leaves, then use an immersion blender and blend to desired consistency.
Take 2-4 cups of the soup and put into a blender (Don’t fill the blender more than 3/4 of the way). I used my Vitamix.
4. Stir and taste test! This is where you decide if it needs more salt, cognac, almond milk, etc., based on your taste buds and the texture you like. (Don’t fill the blender more than 3/4 of the way)
5. Put on a green shirt and eat with some Irish Soda Bread!