This recipe makes a creamy, flavorful soup. It’s scaled for three servings, so double if necessary.
On the Ingredients
- Potatoes are starchy root vegetables first cultivated in the Peru/Bolivia region at least 2,500 years ago. Today, they’re a staple all over the world. Potatoes contain vitamins, minerals, and antioxidants, though it’s important to note that much of those are in the skin, so peeling potatoes will reduce that amount of healthful components. Potatoes are incredibly versatile and can be used in a wide range of dishes from cuisines all over the globe.
- Leeks are an allium related to garlic, chives, and onions. They are a long white stalk that turns into green leaf sheaths. Leeks have a sweet, mildly onion-like flavor, which pairs well with potatoes, dairy, eggs, fish, and poultry. If you can’t find leeks in stock, you can substitute with green onions, white onions, or shallots. Like dill, leeks have flavonoids (antioxidants) that have anti-inflammatory, anti-diabetic, and anticancer properties (more on health benefits).
Irish-Style Potato and Leek Soup (Vegan)
Servings
4
servingsPrep time
10
minutesCooking time
25
minutesTotal time
35
minutesThis recipe makes a creamy, flavorful soup. It’s scaled for three servings, so double if necessary.
Ingredients
1 golden or russet potato (peeling a chopped into 1-inch pieces)
1/2 onion (chopped)
1 leek (sliced into 1/4 inch pieces)
2 tbsp olive oil
salt and pepper to taste
1/2 a Not Chick'n Bouillon Cube
water
1/2 cup frozen peas
Directions
- Heat the oil in a medium saucepan over medium-high heat. Add the potatoes, leek, and onion.
- Sauté for five minutes, stirring occasionally. Add enough water to cover the vegetables and half a bouillon cube—salt and pepper to taste. Cover and simmer for 15 minutes or until the potatoes are tender.
- Add the peas and let them thaw in the hot soup.
- Remove from heat and let rest for ten minutes. Pour the soup into a blender and blend until it is the desired consistency. You can keep it a little chunky or blend it into a smooth puree. Serve hot.
