This past week I was in the mood to recreate my mom’s potato leek soup. We finally had some cold weather hit us which meant it was the perfect week for a warm winter meal. As always the market did not disappoint and I was able to purchase almost all of my ingredients for the soup there. I have never really been one for following recipes when it comes to cooking (which usually works to my disadvantage) but thankfully my soup came out to be delicious so I wanted to share it with you all this week. Enjoy!
Potato Leek Soup Prep time: 15 minutes Cook time: 35 minutes Serving size: 3
- 4 Tablespoons of unsalted butter (Because who doesn’t love butter?)
- 3 Russet Potatoes (peeled and chopped in medium sized squares is fine) (Riverside Farm)
Russet potatoes are a good source of carbohydrates, potassium, fiber, protein and Vitamin B-6.
- 1 medium sized red onion (chopped) (Brookford Farm)
Onions are a well-rounded vegetable. They provide fiber, vitamin c, manganese, vitamin B6 andcseveral other vitamins and minerals.
- 3 cups Bone broth (Vernon Family Farm)
Bone broth contains amino acids proline, glycine, arginine and glutamine. The breakdown of the chicken bones also produce the protein collagen in the broth which has been said to be beneficial for skin, hair and nail health along with bone and digestion health.
- 1 cup shredded raw cheddar cheese (Brookford Farm)
This cheese added great flavor to the soup.
- 1 large leek (mostly white part only, chopped) (Two Farmers Farm)
Vitamin A and Vitamin K!
- 1 cup of almond milk (or any other creamy liquid)
The almond milk gave the soup a creamy texture and also thickened it.
1. Melt your butter in a medium sized pot and add in the chopped leek. Occasionally stir the leeks around.
3. Next blend the soup until it is smooth using a food processor or a blender.
4. Pour the soup back into a medium sized pan and add your milk and cheese.
5. Let the soup simmer and thicken for another 15-20 minutes.