Who doesn't love a hearty potato soup? This one achieves that smooth and creamy texture without any cream - I promise, you won't miss it!*
Leeks are one of those ingredients that people don't realize are packed with nutrients as well as flavor. Full of flavonoids and sulfur-containing compounds, they're a great allium vegetable to eat during a detox. Plus, they add a complex and savory flavor to foods. This is a simple soup, but it delivers great flavor. Sauteing the leeks and celery beforehand gives the soup more depth and richness.
Potato Leek Soup
Makes 6 - 8 servings
- 8 cups vegetable stock
- 6 russet potatoes, peeled and cut into large pieces
- 4 leeks (whites and light green parts only), thoroughly washed and sliced
- 4 stalks celery, roughly chopped
- 2 tbs olive oil
- 1 bay leaf
- 1 1/2 teaspoons finely chopped fresh thyme
- Celery leaves (for garnish)
- Parsley or chives (optional, for garnish)
- Salt and freshly ground pepper
Heat the olive oil in a large pot. Add leeks and celery and saute until just getting soft, about 5 minutes.
Add the chicken stock, potatoes, bay leaf and thyme and sprinkle with salt and pepper. Boil until the potatoes are soft, 15 to 20 minutes.
Remove the bay leaf. Using an immersion blender (or in batches in a blender or food processor), blend the soup until smooth.
Ladle the soup into bowls and top with celery leaves, plus parsley or chives.
*For those of you who really desire cream, you may add some at the end of the cooking process.