Potato and Leek Soup

I took my inspiration from here: http://www.foodnetwork.ca/recipes/Soup/Potatoes/recipe.html?dishid=7172 but tweaked it to be dairy free. It turned out really good. I’ve never had potato and leek soup before though, so I don’t have anything to compare it to, but I thought it was delicious.

Oh, and I had bought GIANT leeks at the farmers market on Saturday, seriously, these things were taller then my three year old, it was awesome.

Preparation time: 10 minutes
Cooking time: 20 minutes
Yield: 4

Potato and Leek Soup

Ingredients

• 3 tablespoons oil (I used olive oil) (45 ml)
• 1 onion, chopped
• 1 1/2 cups leeks, white part and a little green, sliced thinly (325 ml)
• 3 Yukon Gold potatoes
• 6 cups chicken stock (I used vegetable stock)  (1.5 L)
• 3 bay leaves
• 2 sprigs of fresh thyme
• 1/2 Juice of 1/2 lemon
• Salt and pepper

Directions

1. Heat the oil in a large soup pot over medium high heat. Add onions and leeks and sauté until soft, about 3 minutes. Add potatoes, season and stir. Add the stock, bay leaves and thyme and cook until potatoes are very soft. Puree soup in a blender or food processor, adding lemon juice and seasoning to taste.

I also only purred half the soup. Which thickened it up but still had some chunks of potato and leek to eat, which makes me feel fuller – I know it’s all in my head.

Hummus

Hummus is a huge rip off to  buy in the store. Buy some chickpeas (if they are dried then soak them overnight in water- they turn out great!) or even buy them in a can pre-soaked. Throw them in the blender and add whatever you feel like! Maybe some leftovers from the Veggie Medley you made (see older blog post for this recipe) or some garlic and onion or some cinnamon and sugar maybe? The possibilities are endless.

We like to eat hummus with cucumbers, bell peppers, carrots, and pretty much any veggie you can dip.