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Garlicky Leek Soup

In honor of my love for potatoes.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6

Equipment

  • Soup pot
  • Immersion blender or Regular blender

Ingredients

  • 1 large spanish onion chopped
  • 2 medium carrots cleaned and chopped
  • 4-5 stalks celery chopped
  • 6 large cloves garlic peeled, center stem removed, chopped
  • 1 medium organic potato skin on, chopped
  • 1 Tbsp olive oil
  • 6 cups clean water
  • 3 large leeks sliced and rinsed
  • 2 Tbsp thyme dry
  • 1 15-oz can cannelloni beans (Eden brands is a good choice)
  • 1 small bunch parsley chopped
  • 1 pinch salt and black pepper or to taste

Instructions

  • Place onion, carrots, celery garlic and potato in a heavy soup pot, with olive oil, and simmer over medium heat until vegetables are soft. Add leeks and thyme and stir.  Once you smell the leeks and thyme begin to cook (couple minutes), add water and beans.
  • Turn to medium-low and simmer 30 minutes.
  • If you have an immersion blender, lucky you - blend the soup. If not, use a blender (to minimize accidents, let the soup cool before you blend it). Alternatively, leave it unblended. Add parsley, black pepper and just a smidgeon of salt.
  • Other additions if you so choose:1/2 head cauliflower, chopped. Plain organic grass-fed yogurt.