We’re in the thick of winter, friends! At least, I think we are. I went out for a run in a tank top yesterday, so, who knows. Maybe I have my seasons all mixed up. Is it unseasonably warm where you are, too?
Whatever may be the case, I never need much of an excuse to make a good ‘ol hearty soup. And this Thai-spiced potato leek soup . . . it’s the mother lode.
I know, it’s not the first time you’ve seen a Thai-flavored soup here. But geez, that combination of ginger, garlic, lemongrass, and Thai chili works so well with a potato soup, too. One sip of this soup, and I was brought back to my childhood, to the jook (or congee) that Mama Lin spent hours making.
Of course, on a weeknight, I don’t want to spend hours cooking a soup! Good thing for us, this creamy beauty takes about 30 minutes and 8 ingredients to make. Guys, this soup is calling for you.
MASTER MY MISTAKES / COOKING NOTES
- Use Low Heat to Cook Leeks: I didn’t use as much oil to cook the leeks, so I used low heat to cook the leeks to prevent burning.
- Blending the Soup: I blended this soup with my immersion blender and my Vitamix, and I thought that it was much easier using the immersion blender. The process of transferring piping hot potatoes and broth into the blender and then having to clean it out was a bit much. The soup won’t be quite as smooth when you use the immersion blender, but that’s exactly what I wanted.
- Pressed for Time? If you don’t want to go through the effort of prepping the different herbs, try using the lightly dried herbs or stir-in pastes from Gourmet Garden. I’ve been using them a lot over the past few weeks, and they’re such a time savor in the kitchen! (P.S. I’m not getting paid to say this. I just like their products a lot!) Do note, however, that their stir-in pastes are not vegan.
If you try this recipe, let me know how it goes by leaving a comment, rating it, or sending me a message! Or take a photo of the food and tag me on Instagram so that I can give you a fist bump. I love seeing your creations!
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