Leek Soup

leek soup

Leftover ingredients sometimes have accidental tasty results. This week’s leftover was leeks. I don’t think I’ve ever made leek soup, and if I did it was obviously not that memorable. This was super simple and perfect for a drab rainy day.

Cost: ~ $0.80 per serving

Leek Soup
Serves: 3
  • 3 leeks sliced (discard dark green section)
  • 2 celery stalks diced
  • 1 potato diced
  • ¼ cup vermouth
  • ½ cup coconut milk (or half & half)
  • 3 cups vegetable or chicken stock
  • 1 TB olive oil
  • 1 scallion, greens only chopped (for garnish)
  • salt & pepper to taste
  1. Heat oil in pot. Saute leeks and celery until almost tender, approximately 10 minutes. Add all remaining ingredients. Bring to a low boil. Cover and simmer for 30 minutes. Whiz in blender until smooth. Top with cracked black pepper and scallion greens before serving.



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