Soup, again? YES, SOUP AGAIN. Last one for now… it’s just a no brainer. And this one is SO easy, you cannot mess it up. Plus it’s delicious with a light onion taste… it’s really delicate but filling because of the potatoes. This is weeknight material!
Update: I’ve been feeling better now, past my spring allergies and cold, and my soup-fest lately definitely helped. Plus, I’ve been busy between regular Easter and then Greek Easter (my hubby celebrates it)– so that was the past two weekends! My weekends were filled with family, friends, entertaining, trying to get over my stupid cold… and ahem… some overeating. So now you see why I’m on a soup binge. Now that I’ve fully explained myself, I’ll leave you to the recipe. I hope you enjoy this simple, fast spring dish!
serves 4 // vegan & gluten-free
- 1/2 large yellow onion or whole small onion, chopped
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 leek, chopped (whites and light green pieces only), about 2 cups
- 2 medium potatoes, diced
- 4 cups vegetable stock
- dash of salt
- dash of pepper
- dash of celery salt
- Topping shown: chives
- Chop leek into small pieces and soak in a bowl of water to remove any excess dirt, drain and set aside. Peel potatoes and chop into small cubes and set aside.
- Heat olive oil in the pot on medium and add chopped onions, saute until translucent for 5 minutes or so.
- Next, add garlic on top of onions and saute for a minute.
- Add potatoes and leeks to the pot and stir around for a couple of minutes, then add in the vegetable stock, salt, pepper and celery salt if you have it.
- Bring to a boil, then reduce heat and simmer for 15-20 minutes.
- Check potatoes with a fork to make sure they’re soft, once ready, turn the heat off and using an emulsion blender or spooning the soup into a stand blender, mix the soup until smooth and pureed.
- Top with chopped chives and serve!