Non Traditional Potato Onion Leek Soup

*Potato Onion Leek Soup

I came home from teaching yoga and wanted something quick and satisfying. The smell of soup cooking is so rewarding, so comforting for me. Everything was local, the potatoes, leeks, and the celery were from the Greenfield Farmers Market, the onions, parsley, hot peppers were from my garden. I partially blended this with an immersion blender and then added the parsley; kale or other greens would be really awesome as an addition toward the end of cook time but not necessary. So delicious. So yum. #nonleft

Non Traditional Potato Onion Leek Soup 

Wheat-Free, Gluten-Free

2c thin skinned potato, washed and large dice

1 small red onion, coarsely chopped

1 clove garlic, minced

1 stalk celery

1 leek, trimmed, rinsed and sliced

2c greens; spinach, kale or collards *optional

1/4t black pepper

1 small fresh hot pepper or 1/2t cayenne pepper flakes

1 vegetable bouillon cube (or 1T veggie broth powder)

1t chipotle powder

3T extra virgin olive oil

4c boiling water or vegetable broth (omit the bouillon)

1t salt or to taste

Bring 6c of water to a boil, in case you need more.

In a large soup pot, add the olive oil and sauté the onions, celery, hot pepper, and garlic until golden and soft. Add the potatoes, salt, black and chipotle pepper. Continue to sauté until the veggies turn bright, stirring often. Add the boiling water, the bouillon cube (or powder). Bring to a boil and reduce heat and simmer for 30-40 minutes. You can blend for a smooth soup or partially blend with an immersion blender or leave as is. In the last 10 minutes of cooking, add the fresh greens if using. Adjust the seasonings before serving. Serve with crusty bread or add GF pasta or grains of your choosing.