15-minute Leek and Potato Soup
This is not your usual mushed-up Leek and Potato soup, no sire! This delicious and hardy version of Silver & Gold's soup is fresh with lots of vegetables and only takes 15 minutes to make!
Leek are basically long, large onions, with a ton of beneficial vitamins and minerals. They can be used in any recipe where you woud otherwise use onions: In Quiche, for breakfast with scrambled eggs, in salads.
They are packed with a delicate onion flavour and are easy to cook! Just be sure to wash them well, as they come quite full of dirt from the store. Just soak them in water and rinse well - then you're ready to cook them up!
For our leek-based recipes, we use the whole leek: Whites and greens, as they're all equally tasty and beneficial.
Leeks are an excellent source of vitamin K, C, B6, manganese, iron, folate, and a good source of vitamin A – in the form of carotenoids, fibre, magnesium, vitamin E, calcium and even omega-3 fats.
2 Tbsp. oil - preferrably a healthy source like coconut or grapeseed oil
2 large carrots, peeled and roughly chopped
2 large leek, rinsed well and chopped to 1/4" thick
1 large red onion, diced
1 celery stalk, roughy chopped
2 garlic cloves
3 large potatoes, peeled and chopped to bite size cubes
8 cups of water
2 cubes of vegetable broth
salt & pepper to taste
Heat a large pot to medium and add oil. Once heated, ad all vegetables except for the potatoes. Stir and allow veggies to soften (especially carrots) - for about 10 minutes.
In the meantime, peel and chop the potatoes to a bite size - about 1/2 to 1" cubes.
In a separate pot, combine the water and broth and bring to a boil, to ensure veggie cubes have completely dissolve.
Once broth is ready, pour into veggie mixture and add potatoes. Bring back to a boil and then simmer for another 5 minutes or until potatoes are fork-tender.
Adjust seasoning and enjoy immediately!
TIP: This is also a great soup in which you may add leftover rice, small noodles, chicken. Use up your leftovers, and enjoy!