It’s officially Spring, which means leeks are in season! And since half of the country is still covered in snow, why not make a creamy potato leek soup to curl up on the couch with? It might ease the pain of hearing Al Roker predict another polar vortex. No promises, though. I love leeks, cousins to the onion, leeks are mild in flavor and slightly sweet. I had never made this soup until about four years ago when Josh got his wisdom teeth taken out. I got mine taken out in college, and I remember how awful and painful it was. Lots of applesauce and soup eating was had following the removal of my poor teeth. So when Josh made the appointment and we knew it was happening, I stocked up on lots of foods to make him. Mashed potatoes, soups and milkshakes (this was pre-vegan) were on the post-op menu. I think because I bought potatoes to make mashed taters, I decided to make potato leek soup for the first time. Best. Decision. Ever. Instant favorite of both of ours and it’s pretty much two ingredients, making it fool-proof. Maybe Josh was delirious off pain medication, but he couldn’t stop raving about it. It was hard to understand him with a swollen mouth, but I got the gist of it.
I haven’t made this soup much since then, for no real reason I guess. I got into lentil soup and chili for a while, but came back to this favorite recently. It’s creamy and rich but contains no cream or butter, so it’s only 125 calories per cup. The potatoes make it creamy without adding fat, and the leeks are truly an amazing flavor.I even grew them in my garden last fall and after surviving a rare Portland snowfall, they are ready to pick this Spring. My leeks are way smaller than grocery store ones, so I used a lot in this recipe. If you buy them in the store they should be nice and thick, and you should only need two of them, three if you aren’t sure. Leeks are mild so you won’t over do it if you add more. Make sure to clean them well since they contain a lot of sand, here’s a youtube video on how to get them cleaned and chopped.