Leek and Potato Soup

Soups are my favorite thing to make. They are virtually impossible to screw up, are usually very healthy, easy to make, cheap, and are great to take for lunch.

One of my favorites is Leek and Potato soup, It is healthy because leeks contain much vitamin K, Vitamin C, Vitamin B6, Iron and Folate and the potatoes also contain much Vitamin C, B6, Iron, and Potassium. In addition, this soup has a creamy consistency, but has no cream in it.

This is how I make it:

1 Yellow Onion, minced
1-2 tablespoons of Olive Oil
3 cloves of Garlic, minced
1-2 bunches of Leeks, white parts only, chopped
2-4 Potatoes (depending on size and type, I usually use 4 red potatoes), cubed
5 cups of Vegetable Stock or until all veggies are covered in the pot, you can also use Better than Bouillon Vegetable Base and Water (this is my method of choice, its cheaper).

First, saute the onions and leeks in about a tablespoon or two of olive oil. Once they are mostly cooked, add the minced Garlic, and cook for another minute.

Next add the potatoes, and the stock or base and water until the veggies are just covered in liquid. Let boil, then reduce heat to a simmer for about 20 minutes or until the potatoes are soft. Next, blend the mixture with either an immersion blender or regular blender, be careful with the hot liquid. The soup should have a creamy consistency then.

Note: you may add whatever other spices you want to this, dried or fresh thyme is good, sometimes I add cheese into it, and sometimes just a little bit of salt and pepper.