Forget the cans. Homemade soups can be simple, delicious, and highly nutritious. Once a medieval peasant dish, leek and potato soup needs nothing more than the two vegetables in its name and thirty minutes to result in a soup worthy of any classy restaurant. Add a side of greens and some bread, and you have dinner.
Leek and Potato Soup
If you’ve never prepped leeks before, all you’re going to want to use are the whites and tender light green portions – like those in the cover photo.
3 cups sliced leeks (the white and tender greens, save the greens for a homemade vegetable broth)
3 cups peeled and roughly chopped baking potatoes
6 cups water or broth
1 1/2 tsp salt
1/2 cup sour cream or Greek yogurt (optional)
1 small bunch of thyme (optional)
splash of cream or milk (optional)
In a stockpot, combine the leeks, potatoes, salt, water/broth, and thyme if using. Bring to a boil, lower heat and simmer for about 20 minutes, until the potatoes are tender. Although optional, at this point, I like to puree the soup with a hand blender and, also optional, pour in a quick splash of cream or milk. Before serving, you could top with a spoonful of sour cream or yogurt. Some thyme or chives would be nice too.