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Veggie-packed Potato Leek Soup

2013-08-08
  • Yield : a lot
  • Prep Time : 15m
  • Cook Time : 45m
  • Ready In : 60m

I have so many tasty veggies from the garden, so I decided to make a yummy summer soup. You can pretty much throw whatever veggies you have in and puree them. This recipe makes a HUGE batch, so if you don’t want a lot you can cut it in half. I like to freeze extras though.

Ingredients

  • 2 tablespoons oil
  • yellow onion, diced
  • 4 cloves garlic, minced
  • 3 carrots, thinly sliced
  • 3 celery stalks, sliced
  • 1 large zucchini, chopped
  • 3 leeks, chopped
  • 6 medium potatoes, chopped
  • 8 cups veggie broth
  • juice of one lemon
  • pepper, to taste
  • siracha, to taste (optional)

Method

Step 1

Put a large pot on medium-high heat and add the olive oil. Add the zucchini, carrots, celery, onions, garlic, and leeks and stir.

Step 2

When veggies are sauteed, add broth, potatoes, lemon juice, siracha and pepper. Turn heat to medium-low and let sit until veggies are soft -- about 30 minutes.

Step 3

Use an immersion blender to puree 2/3 of the soup. You can also use a regular blender if that's what you have.

Step 4

Serve hot and enjoy!

"They say you are what you eat, so I strive to be healthy. My goal in life is not to be rich or wealthy, 'Cause true wealth comes from good health and wise ways... we got to start taking better care of ourselves " - Dead Prez

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