In my Family Meal Management class, our teacher challenged us to try a new vegetable that we hadn’t had before.  She also offered us extra credit for doing it (but that’s besides the point).  We decided to try:

Sam seemed worried.

The soup was actually way good.  I really like onion, but they make me feel sick.  Leeks, however, are like a more mild onion– so problem solved!  The other great thing about this soup is that even though it tasted cream based, it was actually cauliflower puree based!  How awesome is that?  The original recipe also called for bacon, which I left out.  I also added some corn.  Try it out!

Leek Soup

  • 1 tsp EVOO
  • 2-3 large leeks, washed and chopped, white and pale green parts only, about 4 cups
  • 1 small onion, chopped (I left this out)
  • 1-2 cloves of garlic, minced
  • 1/4 tsp salt
  • 2 large russet potatoes (about 1.5 lbs), peeled and chopped
  • 3 1/2-4 cups low sodium veggie or chicken broth
  • 1 cup cauliflower and/or zucchini puree
  • 1 bay leaf
  • salt and pepper, to taste
  • Additional seasonings, as desired (just make it taste how you want.)
Heat the oil in a large soup pot over medium heat.  Add the leeks, onion, garlic, and salt.  Cook until tender, about 15 minutes, stirring occasionally to prevent browning.  Add the potatoes, broth, puree, and bay leaf.  Increase the heat to high, and bring to a boil.  Reduce heat to low, cover, and simmer until the potatoes are tender, about 30 minutes.  Discard the bay leaf.  Stir in salt and a few grinds of pepper.  Season as desired (I think I used Italian and chives).  Very tasty served with bread or toast!
This makes a lot of soup– the two of us have had leftovers for a while.  You could definitely half it and still have some leftovers if it’s just you or a few other people.