Happy Sunday, folks!
This week was the last week of my breakfast course, and it was bittersweet: I really loved that class. I’m on to lunch cookery next, which I’m sure will be just as great, and – BONUS – I don’t have to wake up at 4am for my next class!!
I’ve never experienced a REAL winter – Victoria’s winters are just adorable compared to Calgary’s. Seriously, it got down to -14°C here this week, and it snowed! Every time I complain about the cold, someone says “This is a good winter compared to how it usually is.” Good winter??
GOOD WINTER MY A– This definitely doesn’t feel good to me. Sooo, since it was so cold and snowy this week, I felt like Adam and I needed a good ol’ bowl of soup to warm us up!
I love leeks, they’re like green onions, but bigger, sweeter, and just generally more delicious. The best leeks I ever had were from my friend, Jenna. She grew the biggest and sweetest leeks I’ve ever had, and the best part was, I plucked them from her farm myself. Talk about farm fresh!
Leek and potato soup is a classic, but it’s generally made with heavy cream, to make it even creamier and more yummy (and more fattening, obviously). I’m trying to make better food choices these days, so I lightened mine up with coconut milk. It doesn’t taste coconut-y, I promise, just delicious! If you can’t have gluten, you can omit the roux (flour and olive oil/butter), and add a cornstarch slurry to the soup instead. It won’t be as thick, but it will still be awesome. And if you’re like my mom, who has never cooked with leeks out of fear of the unknown, this is an easy, fool-proof recipe. Just try it!
- 2 leeks, cleaned and sliced
- 4 small potatoes (or 2 big ones), peeled and cut into 1/2inch cubes
- 1 cup diced onion
- 3 stalks celery, diced small
- 2 carrots, diced small
- 2 cloves garlic, crushed
- 1 can coconut milk*
- 4 cups chicken stock
- 1 cup water
- 1/4 cup + 2 tbsp flour
- 1/4 cup olive oil (or butter)
- 1 tsp paprika
- salt and pepper, to taste
- Heat a deep saucepan over medium heat, add olive oil and flour, and stir until you've made a smooth paste.
- Cook the paste (roux) for a minute or two (while stirring constantly), until you can smell a slight nutty aroma.**
- Add onions, celery, carrots, garlic, and paprika to the pot, and cook for about 3 minutes.
- Add the chicken stock in increments, adding about a 1/4 cup each time. Stir constantly with each addition, until you have added all the stock.
- Add one cup of water, and stir.
- Add leeks and potatoes, bring to a boil, then reduce to a simmer and cook for about 15 minutes, or until the potatoes are cooked through.
- Add the coconut milk to the soup.
- Using an immersion blender, blend the soup partially, so it is creamy but still has a few chunks in it. If you don't have an immersion blender, you can just blend half the soup in a blender, then add it back to the rest of the soup.***
- Season to taste with salt and pepper, serve, and enjoy!
- * You can use light coconut milk if you want this to be even lighter.
- ** If you want to make this soup gluten free, you can skip this step, and add a cornstarch slurry at the end instead. To make this slurry, add enough water to make a paste to 2 tbsp cornstarch, then pour the slurry into the soup while stirring. Boil the soup for a minute, then remove from heat and serve.
- *** If you prefer a chunkier soup, you can skip this step entirely, but the soup will be creamier if you blend it at least partially. On another note, if you prefer a completely smooth soup, then just blend all the soup until smooth.