19 October 2010

Potato Leek Soup

Some days I am a machine, I will wake up at 2:30 in the morn' bike 15 miles to work and bake my little heart out, only to bike 15 miles home to clean the house or bake for another event in my evening hours. Then there are days when I sleep in until 6am (yes that IS sleeping in) I will pour a bowl of cereal and read, then eventually fall back asleep and wake up again at 9am or so and just lallygag all day until Timmy comes home to occupy my bored and weary brain. Yesterday was one of those days I spent loitering around the house doing the bare minimum so I wouldn't feel like such a sloucher. I washed a dish or three, did a load of laundry and then made a soup so delicious Timmy barely noticed how I destroyed the the kitchen in the soup making process.

Now, I haven't had potato soup in years, in fact the last time I think I had it was as a child and it was always served with bacon. My grandmother made the best soup ever, always from scratch and always the perfect flavor. She even put an ice cube or two in it for me so it wouldn't burn my little tongue.

I hope as these cooler months sweep in this soup recipe will be utilized the warm up all of my favorite people who pass by this blog. It is easy to make and so very tasty. Also the ingredients are easy to come by, so no confusing market searches.

Potato Leek Soup

20-25 small red potatoes (wash really well and leave the skins on)
1 T. olive oil
1 large leek, washed and chopped
6 cloves of garlic, cut into small chunks
1 cup chopped celery
2 carrots, peeled and chopped
6 cups water or vegetable broth
1/4 cup Braggs Liquid Aminos
1/3 cup white wine
1 tsp. ground pepper
1 tsp. sea salt
2 tsp. dried rosemary
1 1/2 tsp. dried thyme

Fill a large pot 3/4 way full with water and boil potatoes until soft, about 45 minutes. Strain the potatoes and let cool until cool enough to handle. Meanwhile start chopping and peeling all of your vegetables. In a large pot place 1 T. of olive oil and turn heat to medium. Toss in your leeks and saute for about five minutes, then add the garlic and saute for another three minutes. Add pepper, salt, rosemary and thyme and stir around.

At this point your kitchen is going to smell heavenly. Pour white wine and Liquid Aminos in the pot with leeks and such and turn heat down to a medium low. At this point add in the celery and carrots and cut up potatoes into chunks and add in as well. Lastly pour in your water or vegetable broth and cook the soup on low for about an hour.

Using a food processor or a reliable mixer remove about 1/2 of your soup and blend until you get a smooth creamy mixture. Pour the mixture back in with the rest of the soup and cook for another hour or so on low. I like to have my soup cook all day, but really it is not necessary. I served our soup with grilled cheese and pepper sandwiches.

If you try this recipe let me know what you think of it. This amount made 6 hearty bowls of soup and is great for a family on a budget, because all of the ingredients are fairly inexpensive.


  1. Omg this looks BOMB! And I love the fact you use wine in this recipe :)

  2. Wow you wake up early! I've been eating a lot of soup lately..this looks like the perfect soup to add to my list. Simple but I bet packed with flavor..yum!

  3. Yep, I'm either up and at 'em or totally sluggish.. my day starts at 10am though! haha.

  4. Yum! I hope you post the recipe for your 'tuna' casserole next *drool* You do amazing things :c)