With Thanksgiving coming up in less than a week, I know I am thinking of my parents in Portland and all the special meals we have shared together. My mom is a wonderful cook – she loves making simple dishes that aren’t complicated, and has always been eager to make things healthy and nutritious for us.
Today, I am sharing a recipe I know that she would enjoy as part of this months’ Recipe Redux theme of food memories I am thankful for. My mom loves making Potato Leek Soup in the wintertime as a comfort food we can all enjoy, a food that takes off the chill of being outside.
- 1 tablespoon olive oil
- 2 large leeks
- 6 red potatoes
- 3 cups vegetable stock
- 1 dried bay leaf
- ½ teaspoon thyme
- ¼ teaspoon salt
- Pepper to taste
- Pomegranate arils for garnish
- In a soup pot, begin heating the olive oil.
- Dice the leeks, using only the white parts and the light green parts until you have about 1 cup. Rinse them after dicing, as leeks tend to collect sand between their layers and add them to the soup pot.
- Dice the red potatoes, leaving their skin on. Add them to the soup pot with the vegetable stock, bay leaf, and thyme.
- Let the soup cook on medium heat for 15-20 minutes, until the potatoes are tender. Remove the bay leaf.
- Puree about two-thirds of the soup using an immersion blender or blender. This will leave you with some texture. Alternatively, puree the whole soup if you prefer.
- Add the salt, and pepper to taste.
- Serve the soup with pomegranate arils for a crunchy, sweet topping.
Upon going to write this post, I realized that this is a soup I tried to replicate of hers 2 years ago, back when I first started this blog. I find it fitting that I have once again made this recipe, thinking of her and making even healthier substitutions.
In the previous version of this soup that I made, I didn’t use red potatoes – her signature for this soup. Now, I know better. I left them with their skin on since that is where a lot of the nutrition in a potato is, and left out all dairy since I don’t find the skim milk that she normally adds to be necessary.
What are some of your favorite food memories? I am looking forward to reading some of the posts from my fellow Recipe Reduxers below!
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