Creamy Potato Leek Soup
If I’ve said it once (and I totally have), I’ve said it 1,390,423,825 times.I could live off of soup.
Every kind of soup. I’m not even biased, it doesn’t even have to be “soup”, stews and chili’s are equally amazing to me.
Ever since my Vitamix came into my life, I’ve been obsessed with making “creamy” (with no cream) blended soups that are chock-full of nutrients and as easy as literally throwing all the ingredients in a blender and…..blending. It couldn’t get easier. This past week was Saint Patrick’s Day and every year it makes me think of my Irish family heritage. My grandma used to make a delicious potato leek soup and I decided to make a faux creamy version and make it thicker and denser but with the same nostalgic flavor.
Behold this amazingly delicious and a tiny bit spicy original Irish delicacy 😉
As you can see from the pictures you can switch your toppings up. One way is reserving some of the roasted veggies, another is the delicious sautéed mushrooms or you could do both! It’s all good because to be honest the real star is the soup itself. It’s thick and stick to your ribs-y (a made up adjective but you guys feel me, right??) it’s creamy and smooth but yet dairy free (unless you want to use dairy milk).
Don’t forget about the ‘schrooms too. They’re good enough to eat alone!
There’s still a sweet spot in my heart for my grandmas version but this one is hard to beat. You haveeeeee to try it and come back to tell me if you liked it too! 🙂 Enjoy!