On Mothers Day my family made dinner for my mom. It was lovely. One of my contributions was a Rosemary Potato and Leek Pie…however, it turned out to just be a Rosemary Potato Pie because after I finished assembling it, I noticed the leeks were still sitting on my counter.
I do this a lot. So much that whenever I cook at my parents house my mom hovers a bit and asks me frequently if I’m following the recipe. I rarely am- she knows me so well. But on Mothers Day my mom trusted that I would follow the recipe. Big mistake. I should also mention that whenever I forget an ingredient or make a mistake with a recipe my reaction is to laugh, a lot. My mom is aware that this is my reaction. So when she heard me laughing from the kitchen, she knew something was going to be missing.
Lucky my mom is a very supportive woman and joins in the laughing before trying to create a teachable moment out of it. Too bad the joy I get from messing up a recipe is too strong of a positive reinforcement for her teachable moment to actually affect my behaviour.
ANYWAY, because I left the leek out of that recipe I had 3 big leeks to do something with. Luckily organic potatoes were on sale and this soup was born:
Oil-Free Potato Leek Soup
Creamy and savoury soup that will fill your belly and warm your soul.
- 1 carrot, chopped
- 1 rib celery, chopped
- 2 cloves garlic, minced
- 3 leeks, chopped (white and light green parts only)
- 2 lb russett potatoes, cubed
- 4 cups gluten-free vegetable broth
- 1-2 cups water
- 1/2 tsp thyme
- 1/4 tsp ground black pepper
- 1/4 cup fresh parsley
- Add chopped carrots, celery and minced garlic to a large pot, along with a splash of water.
- Saute over medium heat for 2-3 minutes and then add the chopped leeks and thyme. Continue cooking until the leeks soften.
- Add the veggie broth, 1 cup water, chopped potatoes and ground black pepper.
- Bring to a gentle boil, reduce heat to low and cover to simmer for 2o minutes or until potatoes are soft.
- Remove from heat and use an immersion blender to blend the soup. Add the extra cup of water if the soup is too thick. I roughly blended the soup so some chunks of potato remained.
- Stir in the fresh parsley before portioning the soup into bowls.
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