Leek and Potato Soup
With fall comes the bright red, yellow, and orange of sugar maple, oak, and birch leaves changing, along with frost warnings and brisker air. Nothing feels better on a cold, dark evening than warm soup, hot chili, or a piping casserole. Comfort food that makes the season that much more enjoyable.
Leek and Potato Soup
Ingredients
- 3 tablespoons olive oil
- 3 small leeks white parts thinly sliced
- 1 teaspoon cumin
- 1 tablespoon fresh ginger grated
- 1 teaspoon smoked paprika
- 1 apple cored and diced
- 4-5 potatoes cut into 1-inch chunks
- 2-3 cups vegetable broth
- 1 ½ cups milk
- Salt and pepper to taste
- Fresh chives chopped
Instructions
- In a large saucepan, heat the olive oil over medium-high. Add the leeks and sauté until limp, about 2-3 minutes. Add the cumin, ginger, and paprika, then sauté another minute.
- Add the apple and potatoes and sauté 1 minute. Add the broth (enough to cover half the potatoes) and the milk, then bring to a simmer. Reduce heat to medium, cover and simmer until the potatoes are tender, about 12 minutes.
- Transfer the soup to a blender and blend until smooth. Return the soup to the saucepan. I like the soup a little lumpy, so I use an immersion blender and leave a few chunks of potatoes. If you find the soup is too thick, you can thin it with extra vegetable broth. Season to taste. Garnish with chopped chives.
- It takes about 30 minutes from start to finish.
Notes
A garnish of bacon crumbles is also tasty.
Serve with some warm whole-grain bread and a salad and you have a whole, satisfying meal in no time.
