Creamy Potato Leek Soup with Fresh Herbs

Creamy Potato Leek Soup with Fresh Herbs
Recipe adapted from Potato-Leek Soup in The Enchanted Broccoli Forest

In 2006 I discovered Mollie Katzen's Potato-Leek Soup recipe and it's been in my TOP FIVE FAVORITE SOUP RECIPES ever since. (I don't really have such a list, but if I did this recipe would be on it!) It's perfection is in simple ingredients and easy preparation. The secret ingredient that packs lots of flavor is garden fresh herbs. I use whatever seasonal herbs I can gather from my garden at the time of cooking. I've used a combination of fresh chives, rosemary, thyme, oregano, marjoram, tarragon and parsley. Use whatever you have handy! :) Another reason that I love this soup is it is so CREAMY without any milk or cheese-it has no dairy at all and is totally VEGAN. Really, that was the only thing I tweaked about the original cookbook recipe, omitting the dairy. I never get tired of this soup. It's great during the winter and in the spring when leeks are harvested. Yummy....

In Health,
Miss Jolie Ann

Creamy Potato Leek Soup with Fresh Herbs

3 large organic yukon gold potatoes, washed and diced-keep skins on

2 large organic leeks, yields about 3 cups cleaned & sliced

1 stalk organic celery, chopped

1 large organic carrot, chopped

4 tbsp organic extra virgin olive oil

3/4 tsp sea salt

2 cups vegetable stock or Imagine brand "no-chicken broth"

2 cups organic unsweetened plain soymilk

1 tbsp chopped fresh herbs (use your creativity with what you have fresh-chives, rosemary, thyme, marjoram, oregano, tarragon...)

Freshly ground black pepper

1. Heat the olive oil over medium heat in a large soup pot. Add the potatoes, leeks, celery, carrot and salt. Cook the vegetables over medium heat, until they are coated in oil and beginning to brown, about 10 minutes.

2. Add the stock or broth, bring to a boil, then cover and reduce heat to a simmer. Cook until the potatoes are soft, about 20-30 minutes. Stir occasionally to make sure the veggies are not sticking to the bottom of the pan.

3. When the potatoes are tender, remove the pan from the heat and let cool slightly. Add the soymilk. Use an immersion blender to blend the soup until it is smooth and creamy. I leave some small chunks of veggies, especially little potato pieces with the skin still on. (*If you don't have an immersion blender, you could also blend the soup in small batches in a traditional blender, then return to the pan).

4. Add the fresh herbs and grind in some black pepper. Check flavor and add more salt if you so desire.

5. Heat the soup gently, covered until just hot. Do not let it boil again. Serve right away. Plus, it makes great leftovers and stores well in the refrigerator for 3-4 days...