I’m starting a personal campaign (not to be confused with a new year’s resolution) to convince myself that comfort food doesn’t have to be fattening. We all think of “comfort food” as big bowls of cheese and chocolate that we eat when we’re consoling ourselves – a hard day at work, a heart-wrenching break-up. Sometimes, we need comfort food when, in the throes of winter, the wind chill forces the temperature below zero and the leftover holiday cheer is but a distant blip in the past.
This potato leek soup inspired me to cook with leeks for the first time ever. What better meal for a cold night than a thick soup that tastes creamy, but without the calories?
This guilt-free soup is great for lunches or paired with a simple green salad for a fast and healthy dinner. I topped mine with a little bit of parsley. I also omitted the hot sauce that the recipe called for, so the soup was a little bit bland but I like to doctor it up with a little bit of shredded cheddar or a dollop of light sour cream – the same way I might dress a baked potato.
- 3 large leeks, cut lengthwise, separated and rinsed. Use only the white and pale green parts, chopped.
- 2 Tbsp butter
- 2 cups water
- 2 cups vegetable broth
- 2 lbs potatoes, peeled, diced into ½ inch pieces
- Dash of Marjoram
- Tabasco sauce or other red chili sauce (optional)
- Cook leeks in butter with salt and pepper in a medium sized sauce pan. Cover pan, cook on low heat for 10 minutes. Check often. Do not brown leeks! Browning will give leeks a burnt taste.
- Add water, broth, and potatoes. Cook for 20 minutes. Scoop about half of the soup mixture into a blender, puree and return to pan. Add dash of marjoram and chili sauce to taste - about ¼ teaspoon.