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!
Thai-Spiced Potato Leek Soup
- 1 lb (450g) leeks (white and light green parts only)
- 1 TBS olive oil
- 2 cloves garlic, minced
- 2 tsp minced ginger
- 1 TBS freshly grated lemongrass or lemongrass paste
- 1 Thai chili, thinly sliced (optional)
- 2 lbs (900g) russet or yukon potatoes, peeled and chopped into 1/2-inch chunks
- 4 1/2 cups (950ml) vegetable broth
- 1/2 cup (120ml) water
- salt and pepper, to taste
- chopped cilantro
- chopped pistachios
- Chop off the ends of the leeks. Slice leeks in half lengthwise, and fan them out a little. Run leeks under water and clean out any dirt. Slice leeks into 1/4-inch thick half moons.
- Heat olive oil in a heavy-bottomed pot over low heat. Add leeks and cook until their softened, about 8 minutes. Stir often to keep leeks from burning. Add garlic, ginger, lemongrass, and Thai chili and mix well. Add potato chunks, broth, and water.
- Bring up heat to medium-high and bring broth to boil. Reduce heat and let soup simmer for 8 to 10 minutes, partially covered, until the potatoes can be easily pierced with a fork. Turn off heat and season soup with salt and pepper. Using an immersion blender or a high-speed blender, blitz soup until smooth.
- Serve hot with cilantro, pistachios, and microgreens, if you like.
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