This is a thick and satisfying soup. I call it “rustic” because the skins are left on the potatoes (they’re full of fiber and vitamins) and each bite is full of chunky potatoes and fresh parsley. Our rich and crispy garlic croutons add a delectable crunch. —MYRA
Serves 6
3 tbsp extra-virgin olive oil
3 large leeks, white part only, small dice
5 cups/1.2 L Easy Vegetable Stock (page 76) or low-sodium vegetable broth
21/2 lb/1.2 kg waxy potatoes (such as Yellow Finn, German Butterball, or Ruby Crescents), medium dice
Salt
1 cup/240 ml plain, unsweetened soymilk
1/4 cup/10 g packed chopped fresh flat-leaf parsley
Freshly ground black pepper
21/2 cups/150 g Quick Garlic Croutons (page 57)
1/2 cup/15 g packed chopped fresh chives
Heat the oil in a large pot over medium heat. Add the leeks and sauté until they begin to soften, stirring frequently, for 7 to 8 minutes. Add the stock, turn the heat to high, and cook, covered, until it just begins to boil. Add the potatoes and 1 tsp salt, raise the heat to high, and cook until the stock begins to boil. Reduce the heat to low and cook at a simmer, covered, stirring occasionally, until the potatoes are soft when pierced with a fork, about 30 minutes. Add the soymilk and parsley and simmer for 3 minutes. Remove the pot from the heat and crush the potatoes with a potato masher until the stock is thickened. Season with salt and pepper.
Serve the soup topped with croutons and chives. The croutons will get soggy quickly, so serve them on the side or add them just before serving.
1 SERVING (NO TOPPINGS): CALORIES: 300 | FAT: 8G | CARBS: 49G | PROTEIN: 6G | SODIUM: 430MG | DIETARY FIBER: 20% | POTASSIUM: 29% | VITAMIN A: 35% | VITAMIN C: 70% | FOLATE: 10% | IRON: 25%