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!
Ingredients
- 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
Notes
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
Instructions
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.
OR
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!
Yum! I love potato leek soup ,it is so hearty. We’re not out of winter yet so this is a good stick to your ribs kinda of meal. Such a shame potatoes got such a bad wrap for so many years. Just goes to show everything in moderation is probably ok.
According to 23andMe I’m 38.8% Irish so pretending needed, not that I need a reason to eat potatoes 😉
Lauren recently posted…Gluten Free Chocolate Cream Pie
Wow Lauren! I just went over to 23andme and saw the awesome test! That’s crazy that saliva can tell so much about our DNA…So interesting…
I totally agree with you about potatoes. For so long I avoided starches like the plague. Now I wonder why!?!?! They are such a perfect comfort food carb and your body knows exactly what to do with it when you eat it. Thanks for taking a stand with me on potatoes ;p
Foodscape recently posted…How To Cut A Bell Pepper Like A Pro
I have never really tried leeks, but I might need to give this soup a try! Sounds super good. An my fella is just like your hubs. He thinks bacon is it’s own food group and says everything tastes better with bacon. hah!
Jen recently posted…FULL BODY BOOTCAMP BURNER
Hah! Is right! I bet your fella would totally dig this soup then. Try it without bacon or crumble it on top, but you won’t feel like you are missing out either way!
Foodscape recently posted…How To Cut A Bell Pepper Like A Pro
This is one of my favorite soups! It looks so warming and comforting! <3
Ceara @ Ceara’s Kitchen recently posted…Vegan Stuffed Peppers
Thank you Ceara! It really is perfect for the season.
Foodscape recently posted…How To Cut A Bell Pepper Like A Pro
This potato leek soup looks absolutely fantastic! I love a good potato soup ~ and I really appreciate how there’s leeks in there. I’m new to the leek eating scene but I’m specifically looking for ways to incorporate them into my diet my diet more! Thanks for sharing this =)
Laura recently posted…Top 10 Green Foods You Need to Eat Now
I have to admit, I am guilty of substituting ingredients, usually because I don’t plan ahead enough to have everything called for.
For this soup, I actually made it to 7 of the 12 ingredients–so pretty good, huh! lol
Anyway, I did make it, did use Idaho’s, garlic, onion, avocado oil, water, parsley, bay leaves and thyme.
I only had coconut milk, and it was fine. Didn’t have cognac, so used brandy–also fine, and didn’t have leeks ((I know, it’s in the NAME), but the onions sufficed for us.
It was great soup.
The next day, I added mushrooms, kale and cabbage, and it was even better. I especially loved the kale which looked like shamrocks for the celebration soup.
Thanks for again offering up a wonderful, special recipe, Michaell, above the ordinary. (I think your testers loved the cognac so didn’t miss the bacon.)
Marjorie Stradinger recently posted…From nuts to heaters and buckwheat to gifts
Laura, if you are new to leeks, this is absolutely one of the best introductions I can make! Also…roasted leeks are kinda my favorite. Thanks for commenting!
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Does this really need the oil & cognac? I’m trying to cook without oil and don’t keep alcohol around. Thanks, sounds good
Hi Deanne, thanks so much for asking! My answer is going to be a little long because I want you to have some options once you know why I put these ingredients in in the first place. If you need more info, feel free to email me at mjohnson@vanillaplummedia.com. Or just eliminate those 2 ingredients and see if you like it! 🙂
The oil : This can be easily eliminated since it’s mostly to caramelize the onions. If you are still wanting the caramelized effect without the oil, I would sauté the rue in an iron skillet (or oven safe dish), then transfer it to the oven till the onions are translucent and slightly crispy. Then follow the recipe as usual. It really doesn’t need any oil if you are okay with the very slight flavor change.
The alcohol: Its purpose is to give a slight flavor variation/dimension that almost tastes like meat, more specifically a bacon flavor replacement (feel free to use bacon instead!). You can use brandy, sherry or cognac. If you prefer to not use alcohol, but you would like that flavor without adding meat, peach syrup or peach juice has a very similar flavor (I would use up to 2 tbsp). Or, you can try it without the addition and see what it tastes like!
Hope this helps! I am sure there are more people that will benefit from this question, so thank you!
Foodscape recently posted…How To Cut A Bell Pepper Like A Pro