Potato Leek Soup

This soup has a smooth, creamy texture and is ridiculously easy to make. Since you end up blending everything you don’t even have to be that careful when chopping the vegetables. I use rosemary as my herb of choice but you may want to add tarragon, oregano or another of your favorite herbs. I am also very generous with the pepper mill when seasoning. To add color and to increase nutrient density, I add a handful of fresh spinach to the bottom of the serving bowl.  After a few minutes the spinach has cooked under the hot soup. The perfect sandwich to accompany this soup a nice BLAT,  a tempeh bacon, lettuce, tomato and avocado sandwich on lightly toasted whole grain bread. Enjoy!

Ingredients

2 leeks, white and light green parts washed and sliced into 1/4-inch slices

2 cups chopped onion

1/2 teaspoon sea salt

3 cloves garlic, minced

2 large Yukon Gold potatoes (about 1 pound), peeled and cubed into 1/2-inch cubes

4 cups vegetable stock

2-3 teaspoons fresh rosemary leaves

* add 1 cup white wine optional

Directions

Water sauté the leeks, onion, and sea salt for about 5-10 minutes, stirring often, until the onion begins to turn translucent.

Add the garlic and stir well. Cook for 1 minute more.

Add the potatoes and vegetable stock, cover, and bring to a boil. Reduce heat to simmer. Cook 20 minutes.

Remove the soup from the heat and use an immersion/stick blender to blend the soup in the pot or ladle the soup into a blender, 1 cup at a time. Blend the soup with the fresh rosemary leaves until smooth and free of chunks. Pour smooth soup into a heat-proof bowl and continue until all of the soup has been blended.

Transfer the blended soup back to the original soup pot and warm over low heat until heated through. Serve hot.

Serves 4 – 6.