Leek and Potato Soup

Today is January first, the beginning of a new year. The last year had been a good one, with the birth of my second son (we are now a family of four), a couple of amazing family vacations, and many occasions for laughter and adventure. I am looking forward to more good things this year and, with two boys now, something tells me adventure we would have.

The past few days have really been indulgent - it was the holiday season after all -  so I am looking forward to eating lighter and incorporating more of  plant-based slant to my cooking this year.  

Soups are an easy way to fill up while consuming less calories, and lends it self nicely to the incorporation of vegetables.  This leek and potato soup is nutritious and totally vegan and, when paired with a generous piece of fresh baguette, is  perfect middle-of-winter food. I have chosen to drizzle a chili-infused oil at the end but this is quite optional. 

Here's to your good health. Happy New Year! 

Leek and Potato Soup

Makes 4 servings

2 tbsp olive oil

3 leeks, trimmed, thinly sliced and washed thoroughly

3 scallions, sliced

3 sprigs fresh thyme

3 average-sized russet potatoes, peeled and cubed

1 quart vegetable stock

1 1/2 cup plain soy milk

Chili oil, optional* 

1. Heat a dutch oven or other heavy pot over medium heat. Add the olive oil followed by the leeks, scallions and thyme. Season lightly with salt.  Cook until the leeks have softened well, stirring occasionally, for about 10 to 15 minutes. Take care to reduce the heat to low, if necessary, to prevent burning.

2. Add the potatoes and vegetable stock. Stir well. Bring to a boil, reduce heat and simmer until the potatoes are soft, approximately 30 minutes. 

3. Turn off the heat, and remove and discard the sprigs of thyme. Using an immersion blender, puree until smooth. Stir in the soy milk and season with additional salt and pepper to taste. Serve warm drizzled with optional chili oil. 

*To make the chili oil, add 1/4 cup of vegetable oil to a sauce pan over medium heat. Add 1 tbsp crushed chili flakes. Warm the oil and chili, being careful not to burn the pepper, for about two minutes.