Potato Leek Onion Soup. Vegan. GF.

Potato Leek Onion Soup.

I feel like I’ve been so delinquent in blogging lately but last week between my daughter’s Halloween party (hello 20 teenagers to patrol), cooking for my clients and being sick – the week was kind of a bust.  So I’m hitting the ground running this week & have 2 or 3 recipes I’ll be sharing this week.  My daughter chose this recipe to share first.  I made this yesterday, in fact a double batch, one for a client and one for my family.  I had to run out and by the time I returned home… the soup was gone!  They were clamoring for seconds & oh wait – I never got my picture (food blogger problems).  So I did what every good blogger/mother would do… whipped up a third batch all for my family today.

Creamy, rich and full of flavor thanks to the onions and leeks.  No cream.  Super easy and oh this recipe is an old favorite inspired from Thug Kitchen. One of my favorite badass vegan bloggers.

Ingredients:

6-7 medium to large Russet potatoes, peeled and cubed
6 large leeks, trimmed (tops and bottoms) and sliced into rings
1 medium yellow onion, diced
2 tablespoons of coconut oil (olive oil would also work)
8 small/medium garlic cloves, minced
7-8 cups of vegetable broth
1 teaspoon salt
4 spring onions, trimmed and sliced -topping

Method:

Begin by prepping all of your veggies.  To begin, trim your leeks (the bottoms and the top woodsy stems) – then slice the cylinder in half.  Slice thinly and place in a large colander and rinse well with cold water.  Let that drain.  The peel and slice your russet potatoes.

In a large stock pot, drizzle some oil into the bottom of your pan and place the pot over a medium flame. Once hot, add your leeks and onions – cook for 8-10 minutes.  Then add your diced potatoes and garlic.  Cook for another 8-10 minutes.

Add your broth and salt.  Bring that to a boil and reduce the heat and cover.  Cook for 30-45 minutes or longer.  Using a hand immersion blender – blend the soup down into a creamy texture.  If working with a high powered blender, ladle gently a few cups of the soup into the blender.  Working in batches, blend and return back to the stock pot.  Repeat until the soup is completely blended.  To serve, taste and adjust the salt if necessary.  Ladle into bowls and top with sliced spring green onions.  Enjoy!

Recapping last week, I didn’t push my running to hard as I was a bit under the weather.  I finished with 27.5 miles.  My long run, 11 miles, was in the rain for about 6 miles and I opted to finish there.  This week is brand new with new goals.

Sunday: 13.1 outdoor miles
Monday: Having metabolic testing so I wasn’t able to eat/drink/workout prior

That’s a wrap. Wishing you a wonderful Meatless Monday and Halloween!

— Knead to Cook