We’re in that time of year when everyone’s New Year’s resolutions have become far more realistic or completely faded. When everyone’s plan to eat healthy has been interrupted by a doughnut or two.
Then the cold sets in and no matter how hard we try, hearty food is just the way to go. I like to think that this is a nice balance.
Leeks are such an underutilized vegetable (they categorize as a vegetable, right?). Maybe it’s because they seem hard to clean? They’re not. Just chop them up and rinse them really well in a colander or submerge them in a bowl of water, swish them around so the dirt settles at the bottom, remove them and repeat with clean water two or three times. Clean leeks are happy leeks because no one likes to chew on grit. Facts.
potato leek soup
makes 6 servings
2 tablespoons butter
1 tablespoon olive oil
3 leeks, sliced (discard dark green portions)
1 small yellow onion, sliced
2 cloves garlic, chopped
5 russet potatoes, peeled and cubed
6 cups vegetable broth
1 cup whole milk
1/2 cup chopped parsley
3 teaspoons sea salt
1 teaspoon black pepper, freshly ground
sour cream (optional)
Heat the butter and olive oil in a large soup pot over medium heat. Add the onion, leeks, and garlic and saute until softened, 3-4 minutes, stirring occasionally. Add the potatoes and broth and bring to a boil over medium-high heat. Once boiling, reduce heat to medium-low and cook for 30 minutes until potatoes are fork tender. Use an immersion blender or carefully transfer the soup to a blender in batches and puree until smooth. Stir in the milk, salt, and pepper until well combined. Serve hot with an optional dollop of sour cream.