It’s almost the end of January, and I’m still chugging away at that box of potatoes I received in December.
I’ve been trying to think of things to make with potatoes… y’know, other than mashed potatoes and baked potatoes and hashbrowns, which are all very tasty — but not particularly good to eat day after day!
Why is it that potatoes seem to go best with stuff like butter and sour cream and cheese and more butter?
I like you, potatoes, but I think this relationship might be bad for me!
This is where leeks come in — they’re like a fatty potato intervention. They’re full of vitamin A, insoluble fibre, and even a little iron.
For those of you who’ve never tried to prepare leeks, I know they can seem a little daunting at first. Just so you know, all you’re after is the tender white and light green part of the stalk — you actually actually throw most of it away!
To prepare leeks for this soup, just cut away the little roots and darker leaves, then slice the stalk length-wise and chop it up like celery.
Potato Leek Soup with Honey and Thyme
*original Christine recipe
- 2 tablespoons olive oil
- 1 medium white onion, chopped
- 4 cloves garlic, minced
- 3 large leeks, white & light green parts only, sliced
- 6 medium potatoes, cubed
- 6 cups vegetable or chicken stock
- 1 bay leaf
- 1 tablespoon fresh thyme, chopped
- 3 tablespoons honey
- 1 cup cream (optional)
- salt and pepper, to taste
In a large stock pot, saute the onions in olive oil over medium heat until translucent.
Add the garlic and leeks to the pot, tossing often, until the leeks start to look soft and wilted — about 7 minutes.
Next, add the cubed potatoes, chopped fresh thyme, bay leaf, and stock to the pot. The stock should cover all the vegetables — if it doesn’t, then just add water until everything is submerged.
Give the pot a stir, cover, and bring the soup to a boil. Once gently boiling, reduce the heat and allow to simmer until the potatoes are tender.
Once the potatoes are tender enough to be broken apart with a fork, remove the soup from the stove top and puree the soup. Use a food processor to puree in batches, or use (my favourite method!) an immersion blender to puree right in the pot.
Puree the soup until it has a very smooth consistency, then return it to medium-low heat. Stir in the honey and fresh cream (if using), and then season with salt and pepper to taste.
I ate my soup with a sprinkling of potato chips on top!
I know, I know — way to defeat the purpose of making a healthy soup, right? Well, it was only a couple.
Besides, for this particular soup it’s a totally appropriate way to add a bit of salty flavour and crunchy texture! Yum!