Monster Potato Soup

Yes, my kids named this recipe. They call it Monster Potato Soup because it is green. Why on earth would my potato soup be green? No, its not rancid. But it is full of flavor, oh and leeks. Hence the greenish hue.

I started cooking with leeks a couple of months ago. They were out and about at all of my favorite grocery gettin' spots. My mom accompanied me on one of these occasions and asked me "What are you going to do with that plant in your basket?" Well, Mom-- I am gonna eat it. If I am being completely honest, a few months ago I wasn't quite sure what to do with them. So I just started putting them in everything. And turns out-- Leeks are pretty versatile. And ridiculously yummy. Who knew?

So that's how we get here. Cue my now "famous" (because Macy says so) Monster Potato Soup.

Monster Potato Soup
5 cloves of garlic
1-2 leeks
3 pounds of potatoes (I used a mixture of yukon gold and russet because that's what I had on hand.)
2 Tablespoons EVOO (Extra Virgin Olive Oil)
1 Teaspoon Thyme
6 cups of chicken broth
salt and pepper
Green Onion for topping

Heat a heavy bottom large pot on medium heat. Drizzle in your oil. Meanwhile, chop your produce. Mince your garlic. Cut and clean your leeks. I cut the ends off and then slice the leek in half. I usually remove the very top layer and discard. And then rinse the leek throughly, even between the layers. Apparently leeks are very dirty. Once it's cleaned, I chop like I would an onion. I left the skin on my potatoes and cut into 2 inch cubes. When your oil is warm toss your leeks in and sauté for about 2 minutes. Then add in your garlic, potatoes, thyme, and salt. Sauté all together for 10-12 minutes. Then add your chicken broth, cover, and bring to a boil. Once boiling cook for about 10 minutes or until the potatoes are very soft.

Now, this is how you get creamy smooth soup without adding heavy cream. Grab your Vitamix and scoop out about 1/2 of your soup or all of it, if you don't want any chunks. Add this to your blender and blend (I use my soup option) until thick and creamy. Pour the creamy soup back over top what remains in your pot. Stir, turn off the heat, and ladle your self a delicious helping of creamy potato soup.

I love to top mine with green onion. And if you have some bacon on hand-- cook it nice and crispy and sprinkle on top for a salty crunch. Wow! That would take this over the top. If you are not gluten free, adding a crusty baguette with this is life altering. Yes, it's that good.

  
Happy Eating!!!