May I suggest a little spring soup? I was walking down the produce isle in the grocery store the other day and spotted some beautiful fat fresh leeks. I couldn’t help myself. They looked so good that I just grabbed them and put them in my basket. They aren’t something I cook with often and really who is thinking about soup in April? Not me usually and then all of a sudden there’s this…
Yes, it’s snow, snow and more snow for the next couple of days and guess who’s thinking about a nice creamy leek soup….. ME!
It’s so easy to make that it’s almost embarrassing to be actually writing this recipe down but here goes anyway.
I happened to have a couple extra baked potatoes from the other day just getting dry in the fridge so they worked well to get fried up in some butter to make some nice crispy crouton substitutes. That works really really well in this soup 😉
Creamy Spring Leek Soup
- 3-4 large fresh leeks cleaned thoroughly and chopped
- 4 celery stalks chopped
- splash (2 -3 tablespoons) oil of choice, I used avocado oil
- 4-5 potatoes peeled and chopped
- 1 litre of salt free chicken or vegetable broth
- 2 bay leaves
- 1/2 teaspoon thyme or fresh thyme sprig
- 1/2 to 1 Cup cream
- salt
- pepper
Place oil, leeks and celery in large pot and sauté until leeks and celery are soft, 5 – 10 minutes on medium heat, stirring frequently. Add potatoes, broth, Bay leaves and thyme and simmer until potatoes are soft, 15 – 20 minutes.
Fish out the bay leaves and thyme sprig if you used fresh then mix the soup with either immersion blender or in a blender. Mix in cream and salt and pepper to taste. Serve right away with a sprinkle of cracked black pepper and potato or regular croutons.
*Also, in the event you happen to have a bit of mashed potatoes sitting in your fridge you can easily add these into the soup to essentially make this a leftover saver!
Bon Appetit!
