Potato leek soup is too short to truly describe all the flavors that make this bowl of deliciousness. Make it tonight and serve it with a slice of crusty bread to scoop up every last drop.

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Not to be confused with my cheddar baked potato soup or slow cooker potato soup, this potato leek soup has the added benefit of leeks and a slew of seasonings. It still tastes like comfort food but with a slightly fresher flavor profile. It may be warming up outside, putting a damper on soup season, but you might want to squeeze this one in real quick. Truly, it’s a quick one. And I got to use my favorite kitchen appliance – the immersion blender!

If you or someone you know makes homemade soups at any frequency, you should get an immersion blender. One of my least favorite kitchen appliances is the regular blender because blending hot liquids can be literally explosive, so I’d pick my immersion blender 10/10 times. I pretty much only use my blender for smoothies.

The best part of using an immersion blender is that I can easily see and control how blended I make my soups. I prefer soups like this potato leek soup and broccoli cheddar soup to still have chunks. In all honestly, I prefer most soups to be a bit chunky rather than creamy, unless it’s tomato soup.

But I’ve gushed over immersion blenders enough. Regardless of which type of blender you have, this soup will be a hit. With the usual suspects of onion and carrot as the base, with leek as a special friend, this potato leek soup is seasoned to perfection with dill, Italian seasoning, paprika, garlic, cumin, salt, and white pepper. Make it extra special with homemade chicken or vegetable broth and finish it with heavy cream before blending it up how you like it.

POTATO LEEK SOUP

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Yield: 6 Servings Prep Time: 15 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 Tbsp olive oil
• 1 Tbsp butter
• 1 small sweet yellow onion, diced (scant 1 cup)
• 2 leeks sliced (about 1 cup)
• 4 cups chicken or vegetable broth
• 5 large potatoes peeled and chopped (about 5 heaping cups)
• 3 carrots, chopped (about 2 cups)
• 2 tsp dried dill
• 1 tsp Italian seasoning
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp ground cumin
• 1 tsp salt, plus more to taste
• 1/2 tsp ground white black pepper, plus more to taste
• 1 cup cream
• Fresh parsley for garnish

Directions

1. Place a large Dutch oven or heavy-bottomed pot over medium heat. Add oil and butter. When warmed, add onion and leeks and cook 5 minutes or until softened and starting to brown.
2. Stir in the broth, potatoes, carrots, dill, Italian seasoning, garlic, paprika, cumin, salt, and white pepper. Bring to a boil over high head, then turn town to medium-low, cover, and cook about 30 minutes or until potatoes and carrots are soft. Season to taste with more salt or pepper if needed.
3. Reduce heat to low. Stir in the cream. Using an immersion blender*, blend until half of it is blended in, leaving half with chunks. blend part or all of the vegetables if desired.
4. Serve immediately topped with fresh parsley and a slice of good bread.

Notes

*You can also transfer into a regular blender if you don't have an immersion blender.

Source: Adapted from Savory with Soul.

This recipe was inspired by this month’s Book Club Cookbook Cooking Crew selection, Tracy Chevalier’s Girl With a Pearl Earring. I’m a bad participant and never find the time to actually read the books but I did see this movie! Sarah (Things I Make (For Dinner))invited us to make Griet’s Vegetable Soup, or take inspiration from the pages and make something else.

Since it’s been super springy around these parts lately I wasn’t really in the mood for soup. Instead I took the same vegetables found in her soup and used them on top of a pizza! This was actually my first time ever cooking with turnips or leeks. “AAAAAH! There’s a leek in the boat!” – Can anyone name that movie? Anyone? Bueller?

The answer is Cloudy with a Chance of Meatballs, I think the second one. But now I’m mixing two different stories and I will digress. Leeks aside, there’s also bacon and cheese involved. Cause ya know, they’re kind of awesome especially when it comes to the pizza things. Of course if you are on the veggie only train, you can leave it out (gasp) and cook the onion and leeks in a bit of olive oil instead of using the bacon grease. But why would you want to do such a thing?

P.S. Don’t miss the giveaway for a copy of the Book Club Cookbook located at the bottom of this post. Then you can be part of the gang and cook along with us every month!

One year ago: Sourdough Pretzel Bagels

Two years ago: Avocado Fruit Salsa with Cinnamon Tortilla Chips

Three years ago: Spring Salsa

Five years ago: Funfetti Month Recipe Round-Up

BACON AND VEGETABLE PIZZA

Serves 2-3

Ingredients:

SAUCE

1/4 cup olive oil (I used Pomora pepperoncini olive oil)

2 cloves garlic, minced

1 tsp oregano

1 tsp crushed red pepper

1/2 tsp salt

PIZZA

1 recipe whole wheat thin crust pizza dough, risen

6 slices thick-cut bacon

1/2 cup chopped white onion

1 medium leek, sliced

1/2 cup shredded carrots

1 small unpeeled turnip, thinly sliced

6 oz. fresh mozzarella, sliced

1/4 cup grated Parmesan

1/2 cup shredded red cabbage

Fresh parsley, for garnish

Directions:

1. In a small bowl or mason jar, mix together all ingredients for the sauce. (Can be made ahead of time and kept sealed in the fridge.)
2. Place pizza stone* on the lowest rack of the oven and allow to preheat to 500 degrees.
3. Meanwhile, in a large pan over medium heat, cook bacon until crisp, about 8 minutes. Transfer to a paper-towel-lined plate; set aside. Drain all but a thin layer of bacon fat from pan. Add onion and leek to pan and sauté until soft, about 12 minutes. Remove pan from heat; set aside.
4. Using a rolling pin on a lightly floured, flatten dough into a 12-inch then crimp the edges. Transfer to a pizza peel sprinkled with cornmeal*.
5. Spread half of the sauce onto the crust. Top with turnips, carrots, bacon, and onion-leek mixture, then drizzle the remaining sauce over the top and sprinkle with Mozzarella and Parmesan.
6. Transfer to the pizza stone in the oven (it’ll take a couple light shakes). Bake until crust is golden and cheese is bubbly, 12-15 minutes. Top with red cabbage and parsley, and let sit 2 minutes before slicing.

* If you don’t have a pizza stone, you can assemble and bake on a regular pan.

Source: Adapted from Country Living and Olive Oil Lovers.

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