This soup is creamy, warm, filling - classic comfort food at its best.
What's not to love?
You won't even realize it's there.
When it comes to flavor, this soup is all about the creamy deliciousness that is the spud.
Potatoes may have a bad wrap in some nutrition circles but not over here. They're filled with healthy complex carbohydrates and are also an excellent source of antioxidants like vitamin C. Combined with healthy fats and protein, potatoes are the perfect starchy addition to a healthy and well-balanced meal.
And in my opinion, leeks make the perfect spud-accompaniment.
Leeks are related to onions and garlic (two of the greatest veggies ever, in my opinion) and are a member of the allium family. These sulfur-containing veggies have been researched for a number of health benefits, including antioxidant effects, detoxification support, and cardiovascular protection.
You can use leeks almost anywhere that you would use an onion. (Or you can be like me and just use both.)
I'm telling you right now, all I want for St. Patrick's Day is this creamy potato leek soup.
(But a piece of this lentil shepherd's pie and/or a chunk or warm, crusty bread would certainly be welcome here too.) 😉
- 2 tablespoons grapeseed oil (or oil of choice)
- 1 onion diced
- 2 leeks, diced
- 3 cloves garlic, diced
- 1 pound yukon gold potatoes, cubed (8 medium)
- 1 (16-ounce) block silken tofu
- 4 cups vegetable broth
- Salt and pepper
- Chopped fresh chives (optional)
Pour oil into a large stockpot over medium heat. Add onions, leeks, and garlic and cook 6 minutes, or until translucent and aromatic.
Stir in potatoes and cook 4 minutes, or until softened. Stir in silken tofu and vegetable broth and bring to a boil. Once boiling, reduce heat to low and simmer 15 minutes, or until the potatoes are fully cooked and the flavors are melded together. Taste and add salt and pepper as needed. Turn off the heat.
Transfer cooked soup in batches to a blender and blend on high until smooth. (Only fill the blender halfway when blending hot liquids.) Once blended, pour the soup into bowls and garnish with fresh chives and pepper if desired.
Store leftovers in an airtight container and refrigerate up to 3 days or freeze up to 3 months.