Creamy Potato & Leek Soup
This creamy soup combines the fresh flavors of spring leeks with the comfort of a warm bowl of soup for a chilly night.
Servings: 4 servings
Calories: 359kcal
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!