My sweet friend is pregnant with Baby #2. Her Baby #1 is now a high school freshman, so we are over-the-moon excited!
A week or so ago, she posted on Facebook that 1st trimester cravings (Thai food) had been easy to satisfy locally, but 3rd trimester cravings (leek & potato soup) was slim pickings in our neck of the woods. She’d called all the best places, and no one had it nor had plans to serve it.
Lo and behold, I have a leek & potato soup recipe, and one of my favorite things is to bring soup to friends in need!
Mama-Friend is now on bed rest so tomorrow for lunch we will enjoy soup and time together. I have extra to stick in her fridge to satisfy cravings. And I’m happy to make more, especially because it’s an easy recipe given the right amount of time.
Leek & Potato Soup
4 Tbsp olive oil
6 medium leeks, white and pale-green parts only, coarsely chopped & washed well
3 cloves garlic
6-8 medium Yukon gold potatoes, cut into 1-inch cubes
8 c veggie broth
3/4 tsp freshly grated nutmeg
2 bay leaf
2 c packed coarsely chopped fresh spinach leaves
Salt and pepper, to taste
In a large pot, heat oil over medium-low heat. Add leeks and garlic and cook, stirring, until the leeks are tender, about 15 minutes.
Add potatoes and cook another 5 minutes. Add broth, nutmeg, and bay leaf. Bring to a simmer over medium heat. Cover and simmer until the potatoes are tender, about 30 minutes. Remove bay leaves.
With an immersion blender, purée the soup until smooth and creamy. Add spinach and pulse to blend.
Season with salt and pepper. Serve hot.
You could skip the spinach, but really, why would you? Spinach adds an extra dose of nutrition – iron and calcium – and you won’t taste a difference. And it adds some beautiful green color/speckles: character, right?