This potato and leek soup recipe is deliciously creamy hold the cream and the gluten! With so many food sensitivities out in the world today I wanted to make sure that this recipe was a one-stop-shop, perfect for all your picky eaters. It’s also crazy easy to modify. Maybe you need it to be vegan, switch the chicken broth to vegetable. Maybe you aren’t in love with a thicker soup, throw it in a blender or food processor. I’m telling you, you’re going to fall in love with this potato and leek soup recipe, and find yourself looking for it time and time again.
For me, there’s nothing I love more than cozying up in my tiny New York City kitchen and starting a new recipe. Add a bit of bossa nova and some candles I’m in my heaven. I’m not going to lie, I get a bit lazy during the weekdays when it comes to my food, I know what you’re thinking, who doesn’t? Skip the fast-food line, which always leaves you feeling tired, and nutrition deprived, and make a batch of this on Sunday to enjoy all week. Bonus points if you freeze half of the potato and leek soup to enjoy for even longer.
Serving size: 1 cup
Servings: 12 cups
Calories: 109 per serving
Ingredients
3 Cups organic chicken broth (if you’re vegan simply switch this to vegetable broth)
4 Cups organic almond milk
5 Russet potatoes
Fresh thyme
4 Leeks
1 Tsp cilantro
2 Tbsp paprika
3 Bay leaves
1 ½ Tbsp Celtic sea salt
1 Can of corn
2 Tbsp cornstarch
Directions
Combine ¼ cup chicken broth and 4 ends of a leek into a food processor. Set the leaves aside to use later.
Leeks have a beautiful aromatic scent similar to onions.
Peel the potatoes and dice into 1 in cubes.
Put chicken broth, almond milk, potatoes, food processor leeks, and the leaves of 4 leeks, (you’ll remove these at the end) thyme, salt, cilantro, bay leaves, and paprika into a 6 Qt pot.
Take a minute to head over to Epicurious for a seriously great trick to get thyme leaves off of their stems.
Bring everything to a boil then reduce to a simmer on low heat stirring occasionally.
After 1 hour remove the leaves of the leeks and discard, this should be easy since you’ve kept them large.
Take a slotted spoon and start mashing the potatoes against the side of the pot, I personally like my chowder a bit chunkier if you prefer a smooth soup take an immersion blender and mash the potatoes or add your potatoes to a food processor or blender to blend then add them back to the chowder.
Add the can of corn.
Mix 2 tbsp of cornstarch in a small bowl with ¼ cup cold liquid, blend with a whisk then add to your chowder. It should only take about a minute to thicken.
Serve hot with a doll-up of sour cream, a sprinkle of fresh thyme and a slice of toasted baguette.
Looking for more fantastic recipes like this one? Head over to My NYC Kitchen page to find more
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