French-Inspired Potato Leek Soup
It’s hard to believe it’s 2014 already. Despite a small set-back of a “mid-twenties” crisis (my friends and I find ourselves clinging to youth as we enter a limbo between irresponsible young adults and sophisticated, independent members of society), I am feeling confident about 2014. I am starting to see this new year not as another notch on my belt, but as a new opportunity for personal growth, creativity, spontaneity and rejuvenation.
Among many resolutions (yes, I want to exercise more, lose weight, save money…the usual), Cathy and I have decided that in 2014 we will focus on eating local, seasonal, wholesome foods as much as possible. We live in the wonderful urban sprawl of Los Angeles and cannot afford to live in a house with a large garden, but Los Angeles has a plethora of Farmer’s Markets (we visited our local Brentwood Farmer’s Market this week) and alternative ways to indulge in local garb. To kick off the new year, we have prepared a guilt-free, local and seasonal potato leek soup. Potatoes and leeks are both in-season for January, and we have re-designed the heavily creamed and buttery traditional potato leek soup into our own healthy treat that still feels like comfort food on a cold winter’s day.
- 6 Large Golden Yukon Potatoes, peeled
- 4 Leeks, cleaned and dark green sections removed
- 1/2 Yellow Onion, peeled
- 1 1/2 Boxes of Organic Free-Range Chicken Broth (or substitute vegetable broth for vegetarian/vegan)
- Salt and Pepper to taste
- Optional: 3 Tablespoons of Heavy Cream or Whole Milk for a creamier taste (omit for vegan)
- Cut the potatoes, leeks and onion into smaller pieces (large chunks are fine). Place the potato, leek and onion pieces into a large pot with 1 1/2 boxes of chicken broth (enough to immerse the pieces), and bring to boil. Once boiled, reduce to medium heat and simmer for about 15 minutes or until potato pieces are soft.
- Place boiled vegetables into a powerful blender or food processor and add 1/2 cup of the boiled broth. Blend at high speed until smooth. Continue to add broth until soupy consistency is reached.
- Add salt and pepper to taste and a tiny bit of cream if desired into the blender.
- Note: You may have to do several batches in the blender in order to blend all of the vegetables, depending on the size of your blender.
- We recommend serving this dish warm with home-made croutons, toast and a seasonal shredded cabbage side salad with asian sesame dressing.