Cooler nights call for warmer meals – like this Rich Potato and Leek Soup. Made without a drop of cream, this savory soup is a surprisingly smooth, silky and a delight perfect for this time of the year.
As temperatures start thinking about getting cooler, give your evening a little “Ahhhhhhhhh” with this simple soup.
3 tablespoons olive oil
1 onion, diced
3 leeks, white and light green parts sliced
3 carrots, peeled and diced
3 stalks celery, finely chopped
3 cloves garlic, minced
5 small or 3 medium russet potatoes, peeled and diced
Salt and pepper, to taste
1 tablespoon fresh thyme, chopped
5 cups vegetable broth
2 cups whole wheat bread cut into 1″ chunks
2 Tablespoons olive oil
¼ cup shredded Parmesan cheese
salt and pepper, to taste
In large soup pot, add olive oil over medium-high heat.
Add onion, leeks, carrots, celery, garlic, and potatoes, season with salt and pepper, and cook until softened, about 10-12 minutes.
Add thyme and vegetable broth, and bring to a simmer.
Reduce heat and let cook for 15 more minutes, until potatoes are softened.
Using an immersion blender or high-powered blender, puree until smooth.
Preheat oven to 375 °F.
Add olive oil to a bowl, then add bread cubes, tossing to coat.
Toss with cheese and season with salt and pepper.
Place on baking sheet and bake in preheated oven for 8-10 minutes, until golden.
Learn more about this and other great recipes at PotatoGoodness.com.