I think we can all agree—there are sooo many things to love about fall. Football, the boots + leggings combo, and pumpkin flavored everything. While I love the break from the summer heat, that first week of cold temperatures in October (this past week for us) make me feel like a total weenie. My favorite way to stay warm to adjust? Eating delicious, warm soup! This year, I kicked off soup season with one of my old favorites-potato leek!
I tried a few new things with this soup and am so pleased with how it turned out! I love chunky soups and hate really thin broths. While i wanted the soup to be thick and creamy, I didn’t want all the added calories from adding cream. My solution was to blend half of the soup—the mix of potatoes and broth blended was the perfect thickener and gave the soup a creamy texture, without the calories! Recipe is below.
Healthier “Creamy” Potato Leek Soup
2 lbs potatoes (either russet or red, I used red)
3 large leeks
2 stalks celery
4 gloves garlic
6 cups vegetable broth
1 1/2 cup kale
dash of pepper
Wash all veggies. Chop leeks (white and light green parts), celery, and kale. Dice potatoes and mince garlic.
In a large saucepan, sauté celery and leeks over medium heat for 5 minutes in 3 tablespoons olive oil. Add in garlic and sauté for another minute. NOTE: I left my leeks in bigger pieces during chopping, you may want to chop them finer depending on your preference!
To create “creamy” texture, take approx. 4 cups of potato/leek and broth place in a blender. Pulse quickly 7-8 times for 1-2 seconds, or until desired thickness is reached.
Pour blended soup back into pot with remaining vegetables and broth. Add in chopped kale, mix well, and let set on low for 5 minutes. Season with pepper to taste. Then, ladle up and enjoy!
Yay for chunky, yet creamy potato leek soup that is dairy free!
Now tell me, what is YOUR favorite soup to make to warm up with?