I love leeks and love that leeks are cheap right now. I usually stock up on leeks in this season, chop them up and freeze in portion sizes for soups.
This is such a fast meal also, I got home late yesterday after a trip to the Library, the pool and two parks and 1/2 hour later we were sitting down to eat.
I usually use dill but I didn’t have any on hand so I improvised and I love the way it turned out.
- 3 Leeks (whites only, sliced)
- 6-7 medium potatoes (peeled and cubed)
- 6 cups of water
- 1/4 cup Braggs seasoning
- 1 tsp garlic powder
- 1 tsp smoked paprika
In a soup pot, sauté the Leeks in a bit of oil or butter until the are a bit caramelized. Add the potatoes, the water and the Braggs (or you can substitute the water and Braggs for stock). Add the smoked paprika and garlic powder. Bring to a boil and then let simmer until potatoes are soft. Taste broth and adjust seasonings.
Take off heat and Purée the soup using a wand blender until smooth and creamy… .