Tag Archives: potato leek soup

Hearty and Spicy Potato Leek Soup

2 Jan

Food 400

Christmas and New Years was a whirlwind. From December 23rd to the 2nd of January, my feet barely stepped foot in my own apartment, let alone the kitchen. Today was specifically planned to be a day with no plans. Sleep in, watch some episodes of Misfits (check it out), head to my favourite neighbourhood lunch spot (Zocalo at Bloor and Dundas West) and stock up on some groceries. Scheduling, obligations and rules of any kind were strictly forbidden today. We even skipped yoga.

Pure heaven.

Scott’s parents own a catering business and as a result, we inherited lots of leftover perishables, including  a 10 lb bag of potatoes (!) a 10 lb bag of onions (!!)  and another 10+ lb bag of carrots (!!!). So tonight we made big batches of caramelized onions, carrot ginger soup and potato leek soup.

Food 427

Food 392

The potato leek soup was the stand out winner here (unless eating fork-fulls of pure caramelized onions counts, but it doesn’t). It was the first time I’ve ever made it, so I wasn’t really sure what to expect. It turned out to be really fast, with great depth of flavour. This recipe is pretty healthy, being free of cream, and yet is still nice and creamy (and also happens to be vegan and gluten free).  So hearty and satisfying!

Spicy Potato Leek Soup

  • 1 large leek, rinsed and finely chopped (white and tender pale green parts only)
  • 8-10 medium sized potatoes (lost count, sorry)
  • 1 medium sized white onion, sliced finely
  • 6 cloves garlic, minced
  • Water (about 6 cups, or just enough to cover the potatoes in a large pot)
  • 1 cube vegetarian bouillon
  • 1/2 cup dry white wine
  • 2 bay leaves
  • 2 tablespoons sea salt
  • 2 tablespoons fresh pressed olive oil
  • 2.5 cups unsweetened almond milk
  • 2 tablespoons dried parsley
  • 1 tablespoon dried hot red pepper flakes
  • black pepper to taste
  1. Wash and chop potatoes into medium sized cubes and add to large pot. Fill pot with water just to cover and bring to a boil
  2. Add bay leaves, veggie stock and salt to water. Boil until potatoes are soft.
  3. Meanwhile, in frying pan,  sauté leeks with garlic, onion and white wine until browned, soft and fragrant.
  4. When potatoes are cooked, add leeks, garlic and onion to pot with potatoes.
  5. Remove the bay leaves, and puree mixture until creamy and well incorporated.
  6. Add almond milk (can also use regular dairy)  until desired consistency is reached. Add olive oil and blend well.
  7. Add parsley, black pepper and hot pepper flakes.
  8. Heat gently (do not boil) for a few more minutes, until heated through.
  9. Garnish with caramelized onions, croutons, cheese, or all of the above!

I picked up a spice mixture of peperoncino, aglio (garlic) and Italian parsley (prezzemolo) in a Roman market during my recent foray to Italy, and threw it in at the last minute. I’m glad I did, as the hot peppers added a nice, subtle kick and the parsley some colour. It really enhanced the recipe!

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Tell me, what would you do with 10 lbs of potatoes?? (I’m asking because… there are still quite a few left over)

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