I think it’s safe to say that of all the months, January is the most perfect month for soup. January is all darkness that comes too early, windchill, and post-holiday pudge. Soups are simple, warming, and healthy. See the balance?
Some soups, like this one, take very little time to prepare. This is great when you’re getting home from a long day of work and it’s dark because it’s winter and you’re exhausted and hungry.
Soups are a great diet staple, whether you want to lose weight or just eat healthy. Soups are generally vegetable-focused, and we all know veggies provide fiber and good nutrients. Broth is basically calorie-free (just pay attention to sodium!).
Veggies + Low-Cal = great detox tool if you accidently put on three pounds between Christmas Eve and New Year’s Eve (yes, that’s right, three pounds in six days, folks. It happened to me!).
Try a bowl of this tasty Leek and Potato Soup – it should make your January a little cozier!
Leek and Potato Soup
Both broth and cream/milk are optional – they are just tools to add additional flavor to an already delectable soup!
1 large Yukon Gold potato, peeled and quartered
1 leek, white and light green parts, sliced into 1 inch slices
broth (chicken or vegetable) or water to cover
1/8-1/4 c milk or cream, optional
salt and pepper to taste
Place potato and leeks in put and cover with broth or water. Bring to low boil and cook until vegetables are tender. Puree with immersion blender and add milk or cream, if using. Season with salt and pepper and enjoy!