Someone once told us they would never eat this soup because it looks too healthy. We politely laughed along with them, and then replied, “No problem, more for us!”.
This healthy and delicious soup is perfect for the Winter season we are fast approaching, either as the solo star of your lunch, or the warm up to dinner. It also serves as our Monthly Seasonal Recipe with Andrea of Heavy Petal: 1 seasonal ingredient and a recipe from Jackie and Tina + how-to grow tips from Andrea = our collaborative inspiration to you for December. Now go get yourself some leeks and whip up this soup!
Note on Nutrition: potatoes and leeks are predominantly carbohydrates, with some fiber and protein thrown in for good measure. Carbohydrates can have a bad reputation, especially with the trend of low-carb or no-carb diets for weight loss. While we don’t disagree that eating refined, white carbohydrate products such as breads, pastas, and muffins etc can be detrimental to any weight loss you might be aiming for and generally a poor nutritional choice for your overall health, carbohydrates are, however, full-on rock stars as part of a regular diet when you eat the right amount of right kind at the right time. Why? Simply put: carbs breakdown into glucose, glucose feeds your muscles and cells, and thus, your body operates properly. And we all want our bodies to do that. So don’t shy away from good carbohydrates in moderation.
Cook Time: 30 minutes
Makes: enough for 4 people, or 2 plus leftovers
1/2 large red onion, diced
2 garlic cloves, chopped
splash of extra virgin olive oil
2 large russet potatoes
2 large leeks
6 cups of organic vegetable or chicken stock
salt & pepper to taste
white truffle oil
In a large pot combine red onion, garlic and olive oil over medium heat. Continuously stir until onion is translucent, about 5-6 minutes, being careful not to let the garlic burn.
Chop your potatoes in quarters. Chop the whites of your leeks, including about a inch of the green portion. Add the potatoes, leeks and stock of choice to your pot and gently give everything a stir. Let simmer over medium heat, stirring occasionally until potatoes are soft (stick a fork in one to test).
Blend with hand mixer until desired consistency is reached; the potatoes will keep this a thicker soup, but ideally you want to blend until everything is entirely pureed.
Add salt & pepper to taste, and a small splash of white truffle oil as a garnish in each individual bowl for a special occasion (or because you’re a truffle oil addict, like Jackie).
Serve hot, or keep in the fridge to easily warm up for the following days lunches.
And now for the gardening component…How to Grow Leeks ~ from Andrea of Heavy Petal
Frost-hardy leeks are the rock stars of the winter garden. Start them indoors in early spring (or purchase seedlings) and transplant them out after the last frost. Leeks want full sun and fertile soil. Plant seedlings in furrows, burying them to just below the first leaf. The furrow will fill in over the season, blanching the bottom of the leek stalk and giving it its familiar white colour and mild flavour. Harvest when stems are 1cm thick or larger. If the ground’s not frozen, you can harvest them all winter long!