Creamy Potato Leek Soup

A simple and creamy (dairy-free) potato leek soup. A hearty, flavorful soup.

Leeks are a food I've actually never had until recently. I'd heard about them, and I wanted to try them. I just never actually got around to buying any. So when I saw leeks on sale again, I knew it was time to put away all those excuses and just get some. I'd heard leeks are kinda like giant green onions, so I put a little in some miso soup, and we really liked it. However, the soup I always hear about as far as leeks are concerned is Potato Leek Soup. And now's as good a time as any! I kept the skins on the potatoes since we usually eat skin on, and the soup was still plenty creamy. You could easily peel the potatoes if it's your preference. (If you do, it'll certainly make for prettier pictures!) :)

What's your favorite way to eat leeks?

Creamy Potato Leek Soup

by CJ Huang

A simple and creamy (dairy-free) potato leek soup. A hearty, flavorful soup.

Prep time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes
Yield: 8 servings

Materials:

Mass	Weight	Volume	Number	Material	Notes
			2	bay leaves
		1 tablespoon		oil	If you're not concerned about dairy free, butter is a tasty option.
		1/4 teaspoon		chili powder
		1 tablespoon	3 cloves	garlic, minced
533 grams			3	leeks, sliced and washed
239 grams			2	onions, chopped
	2 pounds			potatoes, cubed
		4 cups		water or stock
		1 tablespoon		rosemary
		1 teaspoon		thyme

Methods:

	1. Gather all materials.
	2. Saute the onions and leeks for a bit with oil.
	3. Add in garlic.
	4. Add in remaining materials, and simmer until potatoes cooked through.
	5. Blend soup to desired consistency.

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