We are gearing up for a series of storms on the west coast this week…so to me, that begs for soup. Soup is the best way to get mega-doses of vegetables all in one serving, with so many variables on combinations. And as part of our monthly Gluten Free Progressive Dinner Party, I thought it was fitting to offer this recipe as the first course. Let the flood gates open (so to speak…) as we savor soups in the season of the storm…
I have been getting quite a bit of potatoes and leeks in my veggie box for the past two weeks. Potatoes not only offer high amounts of vitamin C, they are also a great source for vitamin B6. Vitamin B6 is good for our brain (helps with depression and sleep), our heart (reduces blood pressure), and rivals broccoli in phytonutrients, especially when eaten with the skin. Make sure to buy organic potatoes, as conventional ones are on the “Dirty Dozen” list – super high in pesticides.
“Creamy” Potato Leek Soup – Makes about 8 cups
Potatoes are also great for providing a creamy texture to soups without adding dairy. If you are vegetarian, omit bacon and use olive oil for sauteing onions.
4 slices bacon
4 small to medium leeks, cleaned and sliced thin
1 large shallot. minced
2 organic Russet potatoes, peeled and cut into 2″ pieces
3-4 cups chicken or veggie stock
1/2 cup white wine
Sea salt and black pepper
1/4 cup chopped chives
Cook bacon in medium skillet until crispy. Remove from pan and set aside on paper towel.
Add leeks and shallots to skillet and saute 5 minutes, or until tender and slight brown.
Add potatoes, 3 cups stock and wine. Cook for 45 minutes.
Cool slightly, and puree in batches in blender or food processor until creamy. Add extra stock if needed. Season with salt and pepper to taste.
Garnish with bacon bits and chives.
>>And now for more additions to our delicious “Light Winter Warmers” Progressive Dinner menu this week:
Monday January 18th Karen from Cook4Seasons made Creamy Potato Leek Soup and Roasted Cauliflower Soup with Gluten Free Croutons by Alison from Sure Foods Living.
Tuesday January 19th – Winter Fire Roasted Tomato Soup w/ Prosciutto Topping from Diane- The W.H.O.L.E. Gang.
Thursday January 21st – Amy from Simply Sugar and Gluten Free served Black Bean Chili with Butternut Squash & Swiss Chard and Shirley from gluten free easily shared Wassail.
Friday January 22nd -Ali from The Whole Life Nutrition Kitchen.
This post is also part of The Nourishing Gourmet’s Pennywise Platter Thursday.