I absolutely love potato soup and spent about 2 years finding the perfect recipe right after we were married. For the next 3 years I made a wonderful soup every fall with leeks, potatoes, and heavy cream (of course!). After switching to a dairy free diet due to Magoo’s allergy, I spent most of last fall perfecting potato soup made just with vegetables and broth. This has quickly become a family favorite that we serve with fresh homemade bread. (And if you use vegetable broth this recipe is vegan.)
- 1 tbsp olive oil
- 1 cup chopped leaks
- 1 cup cooked white beans
- 1 cup chopped celery
- 1 cup chopped onion
- 3 cups broth (chicken or vegetable)
- 3 cups water
- 4 cups chopped russet potato (about 4 large)
- 2 cups chopped cauliflower (fresh or frozen)
- 1 tsp salt or to taste
- 1 tsp pepper or to taste
- In a large stock pot over medium high heat, sauté the leeks, celery and onion in olive oil until soft and onion is translucent, 5-7 minutes.
- Add water, broth, beans, potatoes and cauliflower to the stock pot. Cover and bring to a boil.
- Reduce heat to low and simmer for 30 minutes. Potatoes are done if they easily mash with a fork.
- Blend soup. (I use the food processor but a blender or immersion blender would also work.)
- Add salt and pepper, adjusting to taste.
- Serve hot with additional pepper if desired.
Since I’m the kind of cook that rarely follows recipes exactly (although I did to test this recipe for you) I’d like to give you a few tips. You have quite a bit of wiggle room with the vegetables as long as the total volume of potatoes is less than to the total of the rest of the vegetables. If you add more potatoes, the result will be more like mashed potatoes. I’ve often made this without the leeks or celery, but never without both. We usually serve this simply with homemade bread, but feel free to top with cheese, bacon, green onion, or whatever else your heart desires. Enjoy the soup!