I love leeks. I don’t know why I don’t eat them more often – probably because I don’t know what to do with them except make soup.
When I was a kid, I used to eat this potato leek soup that came in a paper cup. You just poured hot water in, stirred it up, covered it for a few minutes and then you had soup!
Delicious, potato leek soup in four minutes.
This soup takes a little longer, and has potatoes and leeks – but I’m not sure you can call it potato leek, per say. There are too many good things in there that deserve to be in the title.
However, Potato Carrot Spinach Leek Corn Soup doesn’t really roll off the tongue very well.
So, I’m just going to tell you about it. You can make whatever substitutions you want – whatever you have on hand – but you have to keep the leeks.
Because I’m keeping leek in the title.
Vegetable Leek Soup
adapted from Alton Brown
- 4 tablespoons olive oil
- 3 chopped leeks
- 3 cloves minced garlic
- salt & pepper
- 2 medium carrots, diced
- 2 red potatoes, diced
- 4 c spinach
- 2 quarts vegetable broth (8 cups)
- 2 cans diced tomatoes
- 1 cup frozen corn
- 1/4 cup packed, chopped fresh parsley leaves
- 1 to 2 teaspoons freshly squeezed lemon juice
Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and spinach and continue to cook for 4 to 5 more minutes, stirring occasionally.
Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with salt and pepper.
Have a happy Monday!