Creamy Leeky Potato Soup Sans Cream

Creamy Potato Soup with leeks, red onion, garlic, celery, red bell pepper, yellow and green mild chili peppers, 2 small jalapeños, fresh thyme, fennel, and a some freshly grated nutmeg.

I used some red potatoes from a fellow gardener and a few of the blue potatoes from my garden. Most of the vegetables except the leeks and celery, and the herbs came from our garden. I'm still working on the food we grew this year, even with the strange weather.

I quartered the potatoes and just covered them with a couple cups of vegetable broth and some water. I simmered the potatoes until they were tender then mashed them with roughly in the same water they were cooked in.

In another pan I sauteed the leeks, red onions, garlic, peppers, and fresh herbs. I added the sauteed vegetables to the potato mixture and simmered together for about 15 - 20 minutes.

House smells good today.

Potato Leek Soup with Fresh Spinach

We did make it out to the garden today for a few hours. I planted some flowers, ranunculus, nasturtiums,  and pumpkin on a stick. I also pulled up some leeks and trimmed the spinach while I was there. They contributed to some pretty awesome, fresh tasting soup.

Potato Leek Soup with Fresh Spinach 

2 TB safflower oil

1 1/2 cup sliced leeks

1/2 cup fennel bulb, chopped

2 TB garlic, minced

3 cups filtered water

3 cups low sodium vegetable broth

2 medium potatoes, rinsed and chopped (2 1/2 cups)

1 cup soy milk

1 TB chopped parsley

2 tsp Shoyu

2 tsp sea salt, or to taste

1/2 tsp ground black pepper, or to taste

pinch cayenne pepper

2-3 cups chopped, fresh spinach

Place oil in a 3 quart pot on medium heat. Add leek, garlic and fennel, cook for 3 minutes, stirring frequently. Add potatoes water and broth and cook until soft, approximately 20 minutes, stirring occasionally. Add soy milk and chopped spinach.

Remove from heat and allow to cool 10-15 minutes. Carefully blend in batches, filling  the blender half way. Return to pot, add seasonings and stir well.