With half a bag of leftover Thanksgiving potatoes and couple of leeks, I decided today’s cold weather called for some roasted potato and leek soup. The recipe is one I just put together on the spur of the moment – and the result is a hearty soup that’ll keep you warm and cozy.
Most potato and leek soup recipes call for cream or evaporated milk to be added – but I wanted to keep this on the healthier side, so I used vegetable stock exclusively. If you want a richer soup, you could replace some of the vegetable stock with cream and add it towards the end of the cooking.
I like my soup to have some bite to it – so I blended it only briefly. My lunches for the week are sorted!