Potato Leek Soup
With Almond Cream
I am just so grateful for all the ways I can eat potatoes.
Reason number 5: This potato leek soup with almond cream.
Last year we harvested so many potatoes from our gardens that we were eating this luscious potato soup once a week. Potato leek soup is the perfect comfort food on a cool, late summer nights, which is right around the time when potatoes are ready to be harvested.
When pureed, potatoes become smooth and velvety, and pair perfectly with more fragrant ingredients, like salty-crispy fried leeks, that make for a fabulous topping.
In our version of this classic soup, a simple homemade almond cream replaces the dairy based cream.
Potato Leek Soup
Ingredients
Potato Leek Soup
- 3 tbs olive oil
- 5-7 potatoes about 5 cups diced potatoes
- 3 leeks thoroughly washed and sliced (reserve 1/4 cup to fry)
- 3 cloves garlic finely minced
- 2 tsp sea salt
- 1 tsp fresh ground pepper
- 1 tsp oregano
- 1 tsp thyme
- 1 tsp coriander
- 2 bay leaves
- fresh squeezed lemon juice 2-3 tbsp (to taste)
- 4-5 cups water
Almond Cream
- 1 cup sliced almonds
- 1 cup water
Instructions
Potato soup
- Add olive oil to heated soup pot. Pan fry leeks over medium heat until soft and slightly brown.
- Add spices and garlic and cook for 30 minutes, ensuring that garlic does not burn.
- Add potatoes and bay leaves and cook for about 5 minutes. Cover with water (about 5 cups). Add bay leaves and bring to a boil. Reduce heat and cook until potatoes are tender, about 15 minutes.
- Remove bay leaves and then add almond cream. Blend with immersion blender until smooth. Adjust seasoning as required, and add lemon juice
Almond Cream
- Blend in high speed blender until smooth
Crispy Leeks
- Pan fry with salt until crispy, to use as garnish.
Recipe Notes : Potato Leek Soup
In lieu of using veggie broth, I use water. This is a personal choice because truth be told, I really can’t stand the smell of broth! It has its place, and I’ll use it sometimes, but not today. Store bought broth, even the low sodium variety, 820 mg of sodium, that’s 36% of the daily value intake. When omitting store bought broth, you need to add in a bit more salt. Consider also that you are cooking the potatoes and straight into the soup, ingredients that are normally prepared using heavily salted water.
Love soup? We’ve got soup for you!
Try our Lentil Potato or Minestrone soup.