Fall is definitely here. These past two days have been more reminiscent of the fall I knew growing up in Minnesota. Fall, in MN was typically beautiful in the beginning, but quickly turned cold, rainy, and the smell of snow soon hit the air. I also knew it was fall when I would sit down for dinner to be greeted by my mom’s beef stew and a side of crescent rolls fresh out of the oven, smothered in butter.
Growing up with those memories have made me realize that I too want my boys to remember seasons by the smells in the air and the food that filled their bellies. The caveat is that we all struggle with dairy and gluten allergies so my childhood go-to of beef stew (made with wheat flour) and crescent rolls (dairy and flour) are not part of the equation.
Bodhi, my sweet Bodhi, is a real sucker for mashed potatoes, (he takes after his father). Getting Bodhi to eat anything other than tacos can be a real chore. However, the cold in the air had me craving soup and I knew I could probably hook Bodhi if it involved potatoes some how…so of course I thought about making my own version of potato leek soup.
This recipe is gluten free, dairy-free, and vegetarian. I have vegetarian friends whom I love and adore and I want this recipe to be something they can make for their families as well 😉
The recipe started out with none other than leeks, (three big ones + garlic and celery)
I cooked everything until tender and then used an immersion blender…so knife cuts don’t have to be precise here 😉 !
Bodhi and Ryan prefer/adore Yukon gold potatoes. I think yukon golds are buttery, slightly sweet, thin skinned, (which I left on) and worked great for this recipe.
After sautéing the leeks, garlic, and celery until tender I added the potatoes to the pot along with vegetable stock, (if you’re gluten-free by necessity like us..make sure your stock says gluten-free! a lot aren’t)
Next, I brought the pot to a boil, reduced to a simmer, covered, and let the potatoes cook for 20 minutes. 20 minutes later they were fork tender and I was ready to get blending.
I use a hand-held immersion blender for jobs like these. Soup and hot liquids have an uncanny knack of blowing up in the blender; using an immersion just prevents a lot of burns on my behalf, (I also like that I can keep the soup in the soup pot and not having to transfer it to another pot after I blended it in a blender).
I blended the soup until it was thick and creamy, but left some chunks in there…I like biting into a piece of potato every now and then…totally your preference though!
Seasoning added and then…here is my super-secret, but super important secret ingredient…
Lemon is a great addition of acid. I love that it adds a brightness to the soup and a slight tang that gives you a feel that you’re having a “cream” based soup without the cream…my boys notice when I don’t add it and they much prefer lemon in accompaniment to this soup.
Sigh, sadly I haven’t cracked the buttery crescent roll secret in the gluten-free world. But, I think I found a great solution to the perfect side to an already pretty perfect soup, (super modest here 😉 ).
Broccoli. I doused it in a generous amount of grapeseed oil, salt, and garlic powder. I put the garlic in the oven at 375 until it was golden brown and looked like this
Best addition ever. The broccoli was crisp and added a crunch to a smooth, velvety textured soup…match made in culinary heaven.
Maybe not the prettiest picture of mine, but the flavor more than makes up for this soups lack of camera appeal.
What did Bodhi think?
Nugget loved it! I couldn’t be happier to have something to add to the taco rotation 😉
If you’re looking for a print-out, here it is!
- 3 large leeks, thinly sliced, (don't cut past the dark green portion)
- 3-4 large celery stocks, diced
- 3 garlic cloves, chopped
- 3 lbs. yukon gold potatoes, cleaned, cut into chunks
- 4 cups vegetable stock
- 1/2 lemon, juiced (or less if it's too lemony)
- salt and pepper to taste
- 1 lb. broccoli, cut into bite sized pieces
- grapeseed oil to generously coat broccoli
- salt & pepper to taste
- 1/2 tsp garlic powder
- Heat soup pot over medium-high heat
- Add butter or oil, (depends on what you prefer)
- Add celery, leeks, and garlic and saute until translucent
- Add potatoes and stock
- Bring pot to boil, reduce to a simmer
- Simmer 20 minutes, or until potatoes are fork tender
- Use an immersion Blender or whatever you have on hand to puree the soup into a cream-based soup consistency.
- Season to taste
- Add lemon if preferred, though, please try!
- Heat oven to 375
- Toss broccoli in oil and seasoning
- Put in oven and cook until golden brown and crispy
- Top soup off with broccoli
- Lemon is optional, but worth trying
- You can skin or leave skin on, on the potatoes based on preference
- If your soup comes out gummy, try soaking the potatoes in cold water prior to remove some of the starch
- This soup is great on it's own or we added left-over lentils to it for added protein and loved it!