I love this time of year; I love the way the air is so refreshing and seeing the snow melt away. While some days are nice and sunny, we still get some really cold days and snow falls, yikes! This is why I love making soups during times like these; they help to warm us up on colder days.
In truth, I wanted to make Pho over the weekend (you see, I do love eating soup this time of year) and had bought these leeks to make my broth, but I ended up not making it due to a lack of preparation. Being the “pro-at-not-wasting-food” that I am, I decided to make this quick, rich and creamy, delicious potato leek soup. This chance of plan also gave me the idea to bake fresh artisan loaves of bread that I posted in my previous post! If you have the time to make it, I strongly recommend it; there is just something about thick and rich soups with a piece of homemade bread. You can find the recipe to this heavenly bread here.
This soup keeps in the fridge for about 3-4 days, so it’s also great to put together on a Sunday and enjoy delicious lunches during the week. This soup is also easily adaptable for vegans; simply switch the butter for vegan butter or coconut oil.
First, go ahead and cut all of your vegetables; leeks, onions and potatoes plus mince your garlic.
Melt your butter over low-medium heat in a stockpot and add your vegetables and the garlic. Let this cook slowly for about 10 minutes, mixing often.
Then add your stock and let simmer for about 20 minutes. In the meantime, go ahead and roast your pepitas on the stovetop over low heat, flipping often.