I fell behind on my cooking for a couple of weeks and really felt the impact of eating too much bread. I have been itching for a big old salad and soup, so yesterday I fulfilled half of my cravings by making a light and yummy potato leek soup! Just what I needed to get back into the groove. I also upped my work out routine yet again, so I really want my diet to step up a notch too! This was actually my first time using leeks. I was in the grocery store yesterday and was planning on making a huge vat of cabbage soup with tons of other vegetables in it (which I’m still planning on doing…one of my favourite soups!) and saw the leeks and thought I would make a leek soup. It took me under 30 minutes too! No excuse to not eat healthy… and it’s so simple to just double the recipe and then you could put single servings into freezable containers and then have soup ready for whenever you don’t have time to make a healthy meal or if you’re just not in the mood.
- 3 Medium-sized Potatoes, chopped
- 3 Leeks, chopped
- 5-7 Mushrooms, sliced
- 2-4 cups Water/Veggie Stock
- Extra Virgin Olive Oil (for sautéing)
- Sea Salt + Ground Pepper
- Boil some water and add in the chopped potato and cook until soft. Drain.
- Chop the leeks and slice the mushrooms. Heat up a small amount of olive oil in a non-stick skillet on low-medium heat and sauté the leeks and mushrooms for around 7-10 minutes (depending on how hot your element is).
- Add 2-4 cups of water/veggie stock (depending on how thick you want the soup) and add in the cooked potato, along with the sautéed leek and mushrooms. Add in some sea salt if you wish.
- Allow to cool for a few minutes. Add everything into a blender (mine is small, so I had to blend in two separate batches) and blend until smooth. Reheat and eat right away or put it in the fridge so you have yummy healthy soup to eat for the next few days (Unless you decide to share…then it won’t last that long. )