… A Kicked Up Old Reliable!
Potato Leek Soup is a classic soup that dates back many years. Though its origins are unclear, there are variations from countries around the world. This recipe is an adaptation of my favorite variation from Jane Brody’s Good Food Cookbook, published in 1985. I’ve altered it to be gluten free and dairy free, and have added a few extra ingredients to give it a little extra pizzaz. Not veering too far from the traditional version though, this recipe is still easy to prepare and is a delicious and hearty lunch or starter course, or can be paired with my Black Olive Pimento Hummus for a nutritious and filling meal.
Prep time: 15 minutes
Cooking time: 20-30 minutes
4 large leeks, white parts only
5 mini sweet peppers
2 pounds potatoes (about 6 medium), I prefer russets
4 Tablespoons oil, (canola, grapeseed, or light olive oil have a mild flavor)
4 cups gluten-free, low-sodium chicken broth (I use Swanson’s Natural Goodness Chicken Broth)
1-2 teaspoons freshly ground black pepper, to taste
2 cups milk, (I use So Delicious Coconut Milk for a dairy-free version)
Salt, to taste
2-4 cups Kale
Slice off bottom stem of leek, make a slit along the length of each leek. Hold under cold running water to clean. Pat dry. Slice then finely chop the white part only of each leek. Discard the remaining green portions. Set aside.
Stem, seed, and dice mini sweet peppers. Set aside.
Peel and dice potatoes. In a large soup or stock pot, add the oil. Warm over low heat. Add potatoes, peppers, and leeks. Cook over low heat for approximately eight minutes, stirring frequently to prevent browning, until the potatoes can be pierced with a fork but are not cooked all the way through.
Add the chicken broth and black pepper. Stir well. Turn heat to medium-high and bring to a boil. Reduce heat to low and simmer for 20 to 30 minutes, until potatoes are tender but not mushy.
Add the milk. Continue cooking until the soup is thoroughly heated. Be sure to keep the soup no hotter than a gentle simmer. Taste and season with salt if necessary.
Just before soup is ready to be served, wash the kale and pat dry. Remove all the thick stems and discard. Finely chop the leaves. Set aside.
When dishing up the hot soup into individual bowls, add 1/4-1/2 cup finely chopped kale to each bowl. The kale will wilt slightly and add a bit of texture and bright color to the soup. Serve and enjoy.