potato tomato leek soup
March 9, 2012 I no longer fear soup making.
I once did, but now I don’t.
I’ve actually grown to love it.
Vegetables. Broth. Spices.
Sauté. Simmer. Slurp.
Leeks have been on sale for the past few weeks, which means I’ve been putting them in everything. I really prefer them to onions but don’t buy them too often because they tend to be pricey. The flavor is much more mellow than an onion, and I think they are the perfect addition to any vegetable soup.
I wanted this soup to be full of texture, packed with fresh herbs, in a nice and light tomato broth.
I’ve consumed the entire batch of this soup by myself, topping it differently with each serving.
- pepitas + fresh thyme
- ricotta cheese
- goat’s milk mozzarella <- favorite!!
- 2 sunny side up eggs <- sounds strange but it was delicious
Potato Tomato Leek Soup [serves 4-6]
- 4c vegetable stock
- 1 1/2c leeks, chopped
- 28oz can, whole peeled tomatoes, chopped
- reserve the juice for the broth – I used canned plum tomatoes
- 2.5c red potatoes, 1/2” cubes
- 4c kale, finely chopped
- 1c chickpeas
- 1T garlic, minced
- 2.5t fresh thyme, chopped
- 1T fresh basil, finely chopped
- 2T safflower oil
- 0-1t salt*
- black pepper
- In a large pot, heat the oil over medium.
- Add the chopped leeks and sauté for 4-7min, stirring frequently, until light golden brown.
- Add in the garlic, salt, thyme, and black pepper, stirring for 1 minute. *I use no-sodium vegetable bullion cubes to make broth, so I added 1t salt total to the soup. If your broth has low sodium or the full amount of sodium, taste + add salt towards the end of cooking if needed.
- Add in the basil, chopped tomatoes, tomato juice, and broth. Stir and bring to a boil.
- Reduce heat to simmer for 20min, uncovered.
- Stir in the potato, kale, and garbanzo beans.
- Cover + simmer for about 15min until the potatoes are tender.
- Taste and add more salt/pepper if desired.
Just the soup to get you through what’s left of winter.
Enjoy the weekend!
Ashley
Reader Comments (33)
Leeks are one of my favorite veggies to cook with!
The photos in this post are amazing! I just finished lunch and am very full, but could dive right into a bowl of this soup. Off of a diving board. Yup.
Might have to make this verrrry soon :)
I still fear soup-making. My soups always come out bland and boring. Blended butternut soup is about the only kind I can make well. Props for figuring it out!
Looks amazing! Perfect for the 40-50 degree days we're having in the mid-west. Will definitely have to try this soon.
Oh wow - that looks wonderful. So tasty and perfect for this windy Chicago day!!
What a fabulous looking soup, and so flavorful I bet! Perfect for the cooler temps we're experiencing here in Texas. Thanks for sharing!
please don't be sad that winter is nearly over! snow will be even better next year for you Ashley! I am just SO HAPPY the spring has almost arrived! yahooo!
I'm totally jealous your leeks are on sale, and I can't even find them yet in my grocery store. Sigh... :) It's okay; their absence forced me to get creative with bok choy instead.
Happy Friday!
Leeks remind me of my childhood :) I don't eat them often anymore, but I remember my parents cooking them a lot when I was little. That soup does sound delicious though! Along with the various ways you've topped it! Sooo appetizing. I bet it would be awesome with a cashew cheese or tangy cashew cream :)
Thanks for sharing the recipe!
Ps have you tried goat milk butter? I spotted it this week and bought it--yum! And it's such a lovely white.
Mmmm.. that soup looks so comforting!
This looks like it could be in a magazine Ash! Lovely. I'd rather it was in my belly though. :)
PS- I fear soup making!!! Although I did have a successful first trial of a new soup last night, which never happens.
I'd love to make this - with the goat cheese mozz! Might be the only way I get in some veggies this week. :)
Looks like not a lot of winter left for us, this weekend looks gorgeous!
This soup looks delicious! I love your idea of topping it with eggs. This would be the perfect meal for the cold, rainy weather we've been having lately. I've actually never had leeks before, but this looks like a great way to try them!
We LOVE eating soup w/ sunny side eggs on top. It was something that was introduced to us in Hungary about a decade ago, and we pretty much do it weekly over here! :)
This looks like the ultimate comfort dish! Live the egg idea! Illl be making this next week. Thank you so much Ashley :)
Beautiful soup! What a perfect way to say ADIOS WINTER!!!
I used to fear soup making, too! But it's easy and the bonus is that you get planned leftovers for day(s) out of it!
Eggs on top sounds delicious to me!
my goal this winter was doing to make more soup. i failed. only made it once. this recipe sounds wonderful, just might have to make it!
The soup looks wonderful! Don't fear soup, it's easy and delish! A perfect winter treat!!
Yum, this soup sounds so delicious, chunky and healthy too.
ou are welcome to join in my food blogger event http://thespanishwok.blogspot.com/2012/03/soup-kitchen-bloggers-event.html" rel="nofollow">THE SOUP KITCHEN, here all bloggers are welcome, hope to see you participate soon.
This look sooo amazing!
I don't make enough soup, and I love it so much, but this I have to make, it looks so good.
oh my gosh i would seriously LOVE this!
You must try this soup!
That's awesome! So fun to hear it's done regularly in Hungary!
Thanks, Ang!! :)
I have not tried goat milk butter yet, but it sounds amazing!
Bland and boring is easy to fix! More garlic, spices, salt + pepper!!
I love leeks! This sounds so good...even if it's supposed to be in the 80s here this week! :)
Just wanted to share that I made this last night and just had a bowl for lunch -- so delicious! I only had 1 tiny leek, so it ended up being more of a potato-tomato-kale soup, but still is incredibly good.
I completely underestimated how awesome red potatoes are in soup -- now I want to add them to every soup :)Thanks for the recipe!
I'm so excited to hear that!! And yes, potatoes in soup are awesome!