Photo by Sandie Clarke on Unsplash

Leek Soup thumbnail by Sandie Clarke on Unsplash


Today’s recipe for Leek Soup includes:

1 Leek cleaned and rough chopped (white and light green only–not dark tops)

1 large onion

2 cloves garlic or equivalent of garlic paste

2T olive oil for pan

4 cups hearty broth (chicken, or if you want a vegan soup, vegetable broth)

Instant potato flakes 2T or to your taste

Salt to taste

Process leek and onion in food processor to chop into small pieces. Heat olive oil lightly in a large pot and add the chopped leek and onion to the pot. Salt lightly to help the leek and onions sweat. Be sure not to brown or burn them, Once the leeks and onions are soft, add the broth and cook for about 15 minutes. Add potato flakes one Tablespoon at a time. Continue to cook to allow soup to absorb the flakes to avoid grainy texture. (about 5 minutes). Ladle about 2 cups of soup into a blender with plastic cap removed from cover. Use a clean towel to cover the hole in the cover to keep soup from spraying out of the top when the blender is turned on. Allow steam to escape as the soup is blending. Keep blending until smooth. (Video has been edited to shorten the time showing soup being blended). Pour blended soup into a bowl or into a container to store. Continue adding soup to blender and blend as described above until all soup is processed. In a bowl, you can add milk or cream, or as was used in the video–Good Karma Flax Milk, unsweetened, which has a creamy texture and tastes similar to a dairy creamer. If desired, garnish with chives or parsley.