It’s Ash Wednesday – Let’s Eat Potato Soup!

 

Today is Ash Wednesday, which for people or certain faiths is a day of fasting and abstaining from eating meat.  I didn’t do so well with the fasting  – I had a snack before I worked out with my trainer so I didn’t die, but I am pretty sure God would be okay with that.  I did plan for the meatless part and made Golden Potato Leek Soup for dinner.

Golden Potato Leek Soup
Serves 4

1 – 1 1/2 lbs of potatoes cut into chunks
2 shallots, chopped
2 cloves of garlic, chopped
2 – 3 Leeks, cleaned and sliced (white and light green parts only)
1/2 onion, chopped
2 Tbs olive oil
2 cups of vegetable broth (more for a thinner soup)
1 cup non-fat milk
1/2 cup low fat buttermilk (or Non-fat half and half)
1 bay leaf
2 Tbs fresh thyme leaves, chopped
2 carrots or one sweet potato, chopped
fresh chives, chopped
salt and pepper to taste

Saute leeks, garlic, shallots and onion in the olive oil until soft. Add salt and pepper, potatoes, vegetable broth, milks, bay leaf, sweet potato (or carrots) and thyme. Simmer for 25 minutes or until potatoes are soft. If you use buttermilk it may separate or look like it has curdled, that is okay. It will blend up nicely.

Transfer to a blender or use an emersion blender to puree. (I used one of my new favorite gadgets – The Ninja). Blend until smooth. If you like a thinner soup, add more broth. Top with chives and serve.