Creamy Comfort

Happy Friday! I feel like this week flew by, and I can’t believe it’s almost the weekend! I guess time flies when you’re shocked, too!

To satisfy our “comfort food” cravings last night, I decided to make a warm, creamy soup.

Vegan Potato Leek Soup
Adapted from The Great American Detox Diet

INGREDIENTS
1 tablespoon extra-virgin olive oil
2 leeks, white and light green parts washed and sliced into 1/4-inch slices
2 cups chopped yellow onion
1/2 teaspoon sea salt
3 cloves garlic, minced
2 large Yukon Gold potatoes (about 1 pound), peeled and cubed into 1/2-inch cubes
4 cups vegetable stock
Spike seasoning, to taste

Making this soup was really easy! Start by heating the olive oil, onions and leeks in a 4-qt. soup pot, over medium heat:

Cook for about 5 minutes, or until tender. Add the garlic, and cook for one more minute. Then, add the potatoes and vegetable broth:

Cover and bring to a boil. Once boiling, reduce heat to low, and let simmer for 20 minutes, until potatoes are tender.

Then comes the fun part! Using an immersion hand blender, puree the soup until it is smooth and creamy.

Before:

After:

Using an immersion hand blender is SO much easier than trying to transfer the soup in batches to a traditional blender. I’ve done that in the past, and it was a mess! If you don’t have an immersion hand blender of your own, stay tuned to my blog next week! You might have one sooner than you think.

Season the soup to taste, then serve immediately. We rounded out the meal with some roasted broccoli and garlic toast.

Mmm, mmm, good!

I’ve got a training run in my future this afternoon, then we’re excited to see Dear John tonight! Has anyone else noticed that Nicholas Sparks has a tendency to kill-off at least one of his romantic leads in all of his stories?! I wonder if the movie tonight will continue the tradition…

Hope you all have a good day!!