Tuesday, January 22, 2013

Serious Comfort Food Series - Potato Leek Soup

Potato Leek Soup

This is a wonderful, hearty, healthy soup for a cold day.  My kids actually request leftovers the next day!  There isn't any dairy in this recipe, and yet blending the soup with an immersion blender yields a creamy potato texture.  Substitute vegetable stock for chicken stock for a vegan soup. This Potato Leek Soup recipe freezes and defrosts beautifully, so make a pot and save some for later! 

*This recipe is peanut-free, tree nut-free, dairy-free, egg-free, soy-free, wheat-free, fish-free, and shellfish-free. Top 8 Free! As always, check this ingredient list and your local products to make sure that this recipe is allergy safe for your family and/or friends!

Steps marked with an asterisk (*) are child friendly for older children who understand knife and stovetop safety!  
Click HERE for more information! 

4 leeks
6 yukon gold potatoes
4 large carrots
4 stalks celery, with leaves
6 cloves minced garlic
2 Tbsp. Olive oil
12 cups chicken or vegetable stock
Kosher salt
ground pepper
bacon crumbles (optional)

  1. *Cut leeks into 1/2 inch thick slices. *Discard dark green tops and remove roots, cut each leek in half lengthwise before slicing. Immerse in cold water to clean any dirt from between the layers.
  2. Bring broth to a boil in a saucepan.
  3. *Heat oil in a large dutch oven or soup pot. Add onion, carrots, celery, garlic, and leeks. Cook for 20 minutes or until veggies are tender, stirring occasionally.
  4. *Add potatoes and hot broth and return to a boil.
  5. Cover and reduce heat. Simmer for 10 minutes or until potatoes are tender.
  6. *Puree with an immersion blender and season with salt and pepper.
  7. *Top with bacon crumbles for serving. (Optional) 

 As always, from The Allergy Safe Kitchen, I wish you "Good Cooking, and Safe Eating"!

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