Some seasons, you end up getting into a culinary groove for certain comfort foods. This fall, we’ve been all about the soups. So far, the two go-to soups have been a rich butternut squash soup and this yummy potato leek soup.
I’ve made a number of different variations as I play with the taste (and, to be honest, play with whatever is on hand that I can get away with tossing in). Today’s experiment included a parsnip, some hot sauce, and my new favorite thing, lime leaves.
Although the wee cold snap we’ve been having this week may have predisposed everyone to a good hearty soup with a touch of heat, apparently it turned out well. Let me know what you think if you make it.
- 1 tbsp coconut oil
- 2 large or 3 medium leeks, sans rough green bits, cleaned (!) and chopped
- 2 largish russet potatoes, diced
- 1 large parsnip, diced
- 2 bay leaves
- 1 tsp marjoram (or sprig of fresh)
- 1 tsp sage (or 3-4 leaves fresh)
- 1 tsp thyme (or sprig of fresh)
- 1 tsp salt
- 3 lime leaves
- 4-6 cups veggie broth/liquid
- 1 small or 1 large can coconut milk (depending on how rich you want the soup)
- Handful of chopped parsley
- 1 tsp green chili chutney (or heat of your choice)
- Heat the oil in a large pot on medium.
- Add the leeks, potatoes, and parsnip and saute for 10 minutes or so.
- Meanwhile, heat up your stock to a simmer in its own pot.
- When the veggies are softening, stir in the bay leaves, marjoram, sage, thyme, salt, and lime leaves.
- Add the liquid, bring to a boil, and then reduce to a simmer for 20 minutes.
- Remove bay leaves, lime leaves, and the stalky bits of the sprigs (if using).
- Puree the soup. (If you don’t have a good immersion blender, get one! Best. Thing. Ever.)
- Mix in the coconut milk.
- Stir in the parsley and hot sauce and simmer for another minute or two.
- Season with salt and pepper to taste.