Potato Tomato Leek Soup

I have a lot of food photos I haven’t had time to post. Here is a potato tomato leek soup I made a while ago. I have made several variations of this soup since then and they have all been delicious. I think the trick is blending it up so it gets nice and thick and creamy.

Tomato Potato Leek Soup:

  • potatoes, tomatoes, and leeks
  • vegetable broth
  • shredded carrots
  • onions and garlic
  • rosemary
  • chives
  • pepper and sea salt
  • Bragg’s
  • olive oil

*Cut leeks in small strips, and cook in olive oil with garlic and onions until slightly tender.

*Add vegetable broth, tomatoes, and potatoes and bring to a boil. Then reduce heat, cover, and simmer until potatoes are soft.

*Blend small portions at a time in the blender and pour back into pot.

*Add all other ingredients to taste.

Croutons:

  • stale french bread
  • olive oil, garlic salt, oregano

*Cut french bread into small chunks. Cover in olive oil and spices, then toast until brown.

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2 responses to “Potato Tomato Leek Soup

  1. wat and i will try this. there’s a note in my notebook. i’ll let you know how it goes, in like, a month or so. heh.

  2. Looks and sounds AMAZING! I get a box of organic,locally grown vegetables delivered to my home twice a month (I live in a country that doesn’t have a farmer’s market,sadly) and we always have too many potatoes to know what to do with. This time of year,we’re also getting lots of leeks. Can’t wait to make this!

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