There is nothing better than hot soup on a cold and rainy day. Okay, okay maybe I'm exaggerating a bit. But soup has always been my go-to when I need a quick and healthy meal. Thankfully it's officially winter so soup is okay to eat everyday.
My favorite part about soup is how to filled I feel after eating even something as simple as leek soup is fulfilling enough for dinner. I usually add veggie sausages, and maybe a piece of sourdough bread but this meal can be used as a great way to detox if that's your thing in January. I know the word detox has been debunked that a juice cleanse can't get rid of all the toxins in your body. But I also know that when I make an effort to eat healthy, my body is so much happier.
Leek Soup Recipe
Now that I have an Instant pot, everything is a little bit easier to make (with less time!). So, you can make this dish after a long day of work and still have time for everything else you need to get done in the evening.
Let’s start off with what you will need:
Immersion Blender or regular blender
Ingredients to make Leek Soup for 2 people:
2 leeks everything except the dark green outer leaves)
2 cups water (or broth, forgoing the bouillon cube)
1 medium potato, peeled and diced
1 small white or yellow onion, peeled and diced
1 bouillon cube, vegetable or chicken
Salt & Pepper (always)
Directions:
Cut the leek into 1-inch sections and wash away all the dirt and sand) and dice the potato and onion.
Saute all vegetables in your Instant Pot until they are translucent. Add salt & pepper here as well.
Once done, add the water/broth set your Instant Pot to soup and cook for 20 minutes.
Puree the soup with an immersion blender (my fave tool in the kitchen) or a blender, or leave chunky. It is up to you!
Enjoy!
I will be making this recipe a few times this Winter, and maybe even throughout the spring because that’s when leeks are in season here in Northern California. Cheers!