Creamy Potato Leek Soup
One of the subscribers to my website, The Six O-Clock Scramble, Ilana Knab says she grew up eating soup nearly every day of the year, and it was one of her warmest (literally and figuratively) memories of childhood. She shared her family’s recipe for classic potato leek soup, which is smooth and creamy, while low in fat and high in vitamins and fiber. It’s also a perfect option for Passover, given that leeks are one of the traditional foods eaten for the holiday.
- 2 tablespoons butter or margarine
- 2 teaspoons minced garlic (3-4 cloves)
- 2 leeks, white and tender green parts only, chopped and thoroughly soaked and rinsed to remove dirt
- 1 pound baking potatoes, peeled and diced
- 32 ounces reduced-sodium vegetable broth
- ¼ teaspoon black pepper
- ¼ cup chives or scallions, minced (optional)
- 1 lemon, cut into wedges (optional)
- In a large stockpot, melt the butter or margarine over medium heat. Add the garlic and sauté for about 30 seconds until it is fragrant. Add the leeks, potatoes, broth and pepper. Bring to a boil, reduce the heat and simmer for about 15 minutes until the potatoes are tender. Using an immersion or standing blender, blend the soup until it is smooth. Serve immediately, topped with the chives and/or a squeeze of lemon. For a flavor booster, sprinkle the soup with freshly ground black pepper and/or Old Bay or Cajun seasoning or Goya brand seasoning mix (found in the Latino section of many supermarkets). Soup may be refrigerated for up to 3 days.