(Original story published on Thursday November 13th, 2014, on FoodNetwork.ca.)
This time of year, when the temperature’s hovering around the freezing mark, nothing sounds better than a cozy, hot bowl of soup. Well, that, and an all-inclusive beach getaway, naturally. However, I often find the soup I buy or order at a restaurant is high in sodium and loaded with extra ingredients I prefer not to eat. Plus, they rarely fill me up. And so, I’ve put together a simple recipe for a healthy Potato Leek Soup that’s easy, quick, and delicious, plus, I guarantee will fill you up.
Be sure to make a large batch of this tasty soup and you’ll have a few dinners for the week that can easily be re-heated!
3 Tablespoons butter
1 chopped onion
1 1/2 cups leeks (thinly sliced, white and light green parts only)
6-7 small yellow potatoes, chopped
2 stocks celery, chopped
6 cups vegetable broth
3 bay leaves
3 sprigs thyme
Juice from 1/2 lemon
Salt and pepper
1. Heat the butter in a large saucepot on medium-high heat. Add the onion and leeks, and stir, sauteeing for 2 minutes.
2. Add the potatoes and celery, and stir, ensuring the butter is covering the potatoes.
3. Add the vegetable broth and stir.
4. Add the bay leaves and thyme, and cook until potatoes are soft, about 20 minutes. Stir occasionally.
5. Puree the soup in a blender. Don’t have a blender? I hear ya! I used my Magic Bullet, and pureed the soup in a few batches.
6. Pour the soup back into the pot on the stove, over medium-high heat, and add the lemon juice.
6. Season with salt and pepper to taste.