I don’t want to jinx it, but it seems like spring might be coming to the DC-area. We had some really cold weather this past weekend (and by really cold, I mean in the 30s in May). I’ve been looking at the forecast and it looks like we’re on an upward trend for the next 10 days – at least, I’ll be keeping my fingers crossed for it.
While the days may be warm and summer may be on the horizon, spring nights can still get pretty chilly. I love a soup that combines the flavors of spring but makes me feel cozy on my couch while I’m relaxing at the end of the day. And this Creamy Potato & Leek Soup does just that! The combination of the rosemary and leek give this soup a very spring flavor while the creamy potato and the warmth of the soup make me want to cuddle up with my dog Charlie on the couch.
Eat this soup on it’s own or dip your favorite crackers or bread in it. If you’ve got some vegan parmesan around, sprinkle that on top to give this soup a little bit of a cheesy flavor. Some fresh steamed veggies or bacon tempeh would also be great as a side dish if you wanted to add a little something extra to your meal.
I would love the hear how this recipes turns out for you and how you made it your own. Let me know in the comments or message me at @thejewishvegan on Instagram. And, as always, if you have any questions don’t hesitate to reach out. Now, let’s get started!
Creamy Potato & Leek Soup
Equipment
- blender
Ingredients
- 8 red potatoes, quartered
- 1 yellow onion, chopped
- 1 leek, chopped
- 5 cloves garlic
- 1 tbsp olive oil plus more for roasting garlic
- 4 tbsp water can sub vegetable broth for extra flavor
- 2½ cups water
- 2 tsp yellow miso paste
- 2 tsp salt
- ½-1 tsp pepper
- ½-1 tsp rosemary, minced optional
Instructions
- Preheat the oven to 400°F. Place the garlic in tin foil and drizzle olive oil over them. Wrap them up and roast in the oven for 25 minutes.
- Boil potatoes in water for 20 minutes, or until a fork can stick into them smoothly.
- Saute the leeks and onions in the tbsp of olive oil in a pan over medium heat until they begin to brown and the onions become translucent, approximately 10-15 minutes.
- When the potatoes, garlic, leeks, and onions are ready, place ⅓ of each in your blender at a time and blend until smooth and creamy. You may need to add up to 1-1½ tbsp of water to help the ingredients blend well.
- After blending transfer to a pot. Repeat with each ⅓ of the potatoes, garlic, leeks, and onions. On the last ⅓, add the miso paste.
- When everything is blended and in the pot, place the pot on the stove and add the 2½ cups of water and heat over medium heat until it begins to bubble.
- Let simmer uncovered for 4-5 minutes, adding in the salt, pepper, and rosemary to taste and stirring frequently.
- Serve hot!
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