Potato Leek Soup with Veggies

This potato leek soup with veggies sneaks in veggies for more nutrition that no one will notice. Blending the soup makes it easy to make!

Over the years I have made several different versions of potato soups.  I love them all but basic potato leek soup is still my favorite.  However lately I have been trying to incorporate as many veggies as I possibly can (yes, more than usual) so I wanted to be able to sneak in more nutrients.  So I made this potato leek soup with veggies the other night to do the trick.

Cleaning Leeks

People can be intimidated by leeks because they don’t know how to work with them.  There are a few things to know about leeks.  First off they grow in sandy soil.  The leeks have layers like an onion so the soil gets stuck in between the layers so washing the leeks is important or you will be left with a gritty meal.

Tips to washing leeks:

1. Have a mixing bowl of warm water ready
2. Trim your leeks – cut off the dark green stems and the bottom of the white section that usually has all the roots attached (like a scallion)
3. Slice the leeks – for this recipe I like to slice vertically in half and then half again and then thin slice
4. Place the leeks in the warm water and separate with your hands.  Really mix them around so the sand falls to the bottom.  Make sure the bowl of water is big enough so the leeks don’t fill the bowl but float to the top portion of it so the sand can fall down.
5. Skim the leeks off the top of the water then dry with a kitchen towel

Sneaky Veggies 

This soup is perfect for picky eaters because you are going to sneak the veggies into the potato soup so no one will actually know they are in there. And since the soup gets all blended up no one will actually see them either. Additionally because everything gets blended don’t worry about your Master Chef knife skills being critiqued.

Here are the veggies we sneak in:

• Celery
• Yellow Onion
• Carrots
• Cauliflower

Additionally if you are looking for more protein while the soup is blending you could add in a can of white beans as well!

This potato leek soup with veggies is super easy to make and is perfect when you are craving some comfort food.  But no one will know how healthy it actually is.  So if you try this version be sure to rate it and leave a comment below and let me know how you like it. Or tag me on Instagram or #eatbreathelove!

Potato Leek Soup with Veggies

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5 from 1 review

• Author: Karissa Pfeffer
• Total Time: 40M
• Yield: 4-6 1x

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Description

This potato leek soup with veggies sneaks in veggies for more nutrition that no one will notice. Blending the soup makes it easy to make!

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Ingredients

Units USM Scale 1x2x3x

• 3 leeks, light green and whites sliced thin – I slice in quarters lengthwise and then slice (see tips on how to clean leeks here)
• 6 ribs of celery, diced
• 1 yellow onion, thinly sliced
• 2 carrots, peel and sliced into thin rounds
• 2 shallots, sliced thin
• 5 cloves of garlic, cut in half
• 6–7 sprigs of fresh thyme tied up with kitchen twine
• 3 lbs of russet potatoes, peeled, cut in half length wise then sliced about 1/4 inch thick
• 8 oz frozen cauliflower florets
• 6 cups veggie or chicken broth
• A few dashes of soy sauce or Worchestire sauce
• A few dashes of cayenne
• 1/4 c heavy cream
• chives, sliced thin
• Optional – cheese of your choice for topping (cheddar, Costwold, Monterey Jack, gruyere all are good for this)

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Instructions

1. Start by placing leeks in a bowl of warm water, move them around and let all the sand sink to the bottom.  Skim leeks from the top and place in a clean kitchen towel to dry
2. Next in a large soup pot sauté shallots, onions, celery, garlic, thyme and carrots in 1 TBS of olive oil over medium to medium low heat for 10-12 minutes until veggies are soft.
3. Add in potatoes and just enough broth to cover the potatoes.  (should be about 4-5 cups) Season with salt and pepper.  Bring to a gentle boil and cook for 10-12 minutes until you can pierce the potatoes easily with a fork.
4. While potatoes are cooking sauté leeks in 1/2 TBS olive oil over medium low heat being careful not to let the leeks brown.
5. Add in the frozen cauliflower and cook 2 more minutes.
6. Remove thyme bundle, place the soup in a blender or Vitamix and puree in batches until smooth, add back to the soup pot.
7. At this point if the soup is too thick you can thin out with the remaining broth you have.
8. Add cooked leeks, soy or Worchestire sauce and cayenne to the soup, check the seasonings and season with more salt and pepper if necessary
9. Next stir in heavy cream, let cook for a few minutes for the cream to warm through
10. Lastly top with chives and cheese to serve

Notes

• It’s ok to rough chop the veggies (except leeks) since they will all get blended up anyway
• For a vegan version omit heavy cream
• If you prefer a meaty version top with cooked crumbled bacon and sauté the leeks in 1 TBS of bacon fat for a slight smokiness for the soup

• Prep Time: 10M
• Cook Time: 30M