Mexican-Style-Leek-and-Potato-Soup

Mexican Style Leek and Potato Soup

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Clock Icon for Prep Time 30 min prep
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 10 ingredients
This easy Mexican style leek and potato soup is really delicious, and about as far away from vichyssoise as you can get. It comes together really fast too. I’ve got it to the table...

Ingredients

  • 4 leeks, white parts, halved lengthwise and thinly sliced, tops washed and reserved
  • 4 cups clear low sodium vegetable stock (see Ann’s Tips)
  • 6 cups water
  • 21/2 cups diced tomato
  • 2 cloves garlic
  • 2 tablespoons olive oil
  • 3 large Yukon Gold potatoes, scrubbed cut in a ½ “ dice
  • 4-6 sprigs fresh oregano, leaves stripped
  • 1 Tablespoon unsalted pepitas, toasted
  • Sea salt to taste

Nutrition Facts

Calories

306 cals

Fat

7 g

Saturated Fat

1 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

4 g

Carbohydrates

57 g

Sugar

15 g

Fiber

14 g

Protein

9 g

Sodium

541 mg

Directions

  1. In a saucepan, bring the stock and the water to a boil over a high flme. Add the leek tops. Cover and turn the flame down to low. Simmer while you put the soup base together.
  2. In a blender liquidize the tomatoes and garlic. Set aside.
  3. Heat the oil over a medium flame in a Dutch oven until it shimmers. Add the leeks. Sprinkle with salt and cook until they become soft and transparent, but not browned.
  4. Add the potatoes and stir to mix and cook for a couple of minutes. Add the liquidized tomatoes and garlic, using ½ cup of the stock to rinse out any remaining in the vase into the pan. Cook until the tomatoes take on an orangey hue. Remove the leek tops from the stock and discard. Add stock to the vegetables. Cook at a low simmer until the potatoes are just tender, about 10-15 minutes. Taste for salt.
  5. Meanwhile roughly chop the pepitas together with a pinch of salt. Add the oregano and chop together with the pepitas until the oregano is coarsely chopped. Set aside.
  6. Serve the soup in bowls sprinkled with the chopped oregano pepitas mixture.

Chef Tips

If you have some of our vegan vegetable peel stock ready made in your freezer, it is perfect for this soup. Use a full 8-10 cups of that as it won’t need diluting. This soup is vegan as written, but you can make with Chicken stock if preferred, or add a Parmesan rind along with the leek tops for extra flavor.

I find it easiest to wash the leek whites after slicing them.

When tomatoes are in season at the end of summer, use very ripe beefsteak or Roma tomatoes. At other times use plain canned tomatoes, diced or whole.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.



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