Creamy Potato Leek Soup with Garlic Scallion Oil
Ingredients
Soup base
- 2 leeks, trimmed, cleaned, and thinly sliced
- 2 tbsp extra virgin olive oil
- 1 small yellow onion, diced
- 6 cloves garlic, minced
- 1 tsp ground coriander
- 1/2 tsp red pepper flakes (optional)
- 12 oz yellow baby potatoes, roughly chopped
- 2 cans cannellini beans, drained and rinsed
- 5 cups good quality vegetable broth
- 1 tbsp fresh thyme
- 2 sprigs fresh sage
- 2 bay leaves
- Zest and juice of 1/2 a lemon or more to taste
- 2 cups baby spinach
- Kosher salt and fresh black pepper to taste
Garlic scallion oil
- 1/4 cup parsley, minced
- 2 green scallions, thinly sliced
- 1 garlic clove, grated
- Zest of 1 lemon
- 3 tbsp extra virgin olive oil
Preparation
Heat the oil in a large dutch oven or soup pot over medium-low heat. When hot, add the leeks and onions along with a generous pinch of salt and saute for about 8 minutes or until soft.
Add in the garlic and saute for about 1 minute until fragrant then stir in the coriander and red pepper, sauteing together with the onion mix for 2 minutes.
Pour in the potatoes, beans, broth, and thyme and give everything a big stir to combine.
Add the bay leaf and sprigs of sage on top then bring the soup to a boil before reducing the heat to a simmer. Give the broth a taste and add additional salt and pepper to taste if needed. Cover the pot and allow the soup to cook for 20-25 minutes or until the potatoes are fork tender.
While the soup is cooking, prepare the scallion oil. To a bowl add the parsley, scallions, garlic, lemon zest, oil and a pinch of salt. Stir to combine then set aside.
Discard the sage and bay leaves from the soup pot then use an immersion blender to blend a small portion of the soup. Stir in the spinach along with the lemon zest and juice. Continue to stir until the spinach has fully wilted.
Serve the soup with a dollop of the scallion oil and toasted bread.
Notes
The garlic scallion oil can also be spread on toasted bread.
