What is more comforting than a leek potato soup this winter?
Yes it is winter in New Zealand. It is not SO cold but very rainy, lots of wind and all I want to eat for dinner is a simple soup that reminds me my childhood. Mum was always making leek potato soup when I was a child. I think it is one of the most popular French soup. Here I am sharing with you how mum was making this simple soup. The little detail to the French leek potato soup recipe is to use shallots – and not onion in the soup and to fry all the vegetables together for 5 minutes in olive oil before adding the vegetable stock. This little extra steps add some extra flavor to the soup, a very simple step that – to me- convert this simple dinner soup into a delicious comforting family dinner. Mum was always serving the leek potato soup topped with french lentils. Actually, she was always making this soup the day after we ate a one-pot sausage and lentils. Now that I am a mum myself I understand that it was a smart way to simply reuse her lentils leftover 🙂 Anyway I really love the combination of leek potato soup and lentils. Plus it add some extra protein to the dish that makes this simple dinner soup a fulfilling soup.
Leek Potato Soup – an healthy quick & freezable family soup
I must say this soup is one of my favorite winter soup because it is a very cheap and quick dinner and if I double my batch I can easily serve this soup for the whole week! Seriously, right now I feel very tired at night – I am entering the 13 weeks of pregnancy and this soup is the BEST recipe to serve a lazy healthy dinner!
AND If you like, you can froze this soup too. Simply pour the soup into a plastic container and freeze. Defrost in the fridge the day before you expect to eat it. It is a great way to always have some fresh healthy soup on hand! This leek potato soup is totally vegan – no dairy or eggs in this recipe – but if you love cheese as I do I recommend to add some goat cheese on top of this soup. It is the best cheese combination to me. Even if it is not winter everywhere in the world right now I hope you love this recipe soup and that you will save it for later ! It makes a delicious after Christmas cleanse soup to detox your body after overindulging on turkey !
Enjoy the recipe,
- 2 tbsp. virgin olive oil
- 1 large leek trimmed, sliced and washed - about 14 oz (400 g)
- 3 medium size red potatoes peeled and diced
- 2 medium shallots peeled and diced
- 1 liter vegetable stock
- 500 ml almond milk
- To serve:
- Salt pepper to taste
- 2 tbsp. fresh parsley chopped
- 1/2 cup green or brown lentils cooked or canned (don't add if paleo)
In a large saucepan, add the leeks, potatoes and shallots. Cover and cook gently for 5 minutes, shaking the pan every minutes and giving a good stir to avoid the vegetables to stick to the saucepan.
Pour in the vegetable stock,and almond milk.
Season with salt and pepper, cover and bring to boil.
Reduce heat to simmer for 20 minutes or until the vegetables are soft.
Leave to cool for 10 minute and blend in a food processor or with an immersion stick blender until smooth.
Serve with green lentils, minced parsley and eat with toasted warm bread.