Excerpted from Cook with Kindness, from Able Sense Publishing
Eating locally in Nova Scotia in the wintertime has its challenges. Potatoes and leeks are definitely two of those. They invariably show up in our CSA box each week, so this soup has become part of my weekly winter repertoire. Rich and creamy, slightly spicy from the nutmeg and cloves, it is undoubtedly one of my favourites. You can use any variety of white potato, or a mixture – they all work equally well.
1 tablespoon coconut oil
6 leeks, sliced
¼ teaspoon nutmeg
A good pinch of cloves
6 cups water
2 ½ pounds potatoes, peeled and cubed
¼ teaspoon sea salt
¼ teaspoon freshly ground pepper
In a large pot over medium heat, melt the coconut oil. Add the leeks, and sauté for about 5 minutes, stirring frequently, until the leeks are soft. Add the nutmeg and cloves, stirring for about 30 seconds. Add the water and the potatoes. Bring to a boil and simmer until the potatoes are tender, about 25 minutes. Add the sea salt and pepper, remove from the heat and purée with a hand-held blender until smooth. Or pour into a food processor or blender, process until smooth, and return to the pot. Adjust seasoning and add a bit more water if the soup is too thick.
Makes 6 servings.
Love this recipe? This is just one of dozens of delicious gluten free and vegan recipes you’ll find in Cook with Kindness.