Leek, Potato and Roasted Pear Soup
Soup season means multiple batches of soup, using whatever I have in the fridge. I’m big on trying different ingredient combinations.
This Leek, Potato and Pear Soup (with no cream) turned out to be a hearty one. All you need to do is purée the soup to get it velvety and creamy. I saved the potato peels and made crispy potato skins as a garnish and a delicious snack.
Leek, Potato and Roasted Pear Soup
Ingredients
- 3 tbsp avocado oil
- 4 large leeks roughly chopped
- 2 cloves garlic peeled and chopped
- 2 pounds yellow potatoes peeled, cut in chunks (save the potato skins)
- 2 Bosc pears cut in chunks
- 5 cups low sodium vegetable broth
- 2 bay leaves
- 1 tsp dried oregano
- Salt and pepper
- Crispy potato skins*
Instructions
- Heat oil over medium heat in a large soup pot.
- Add the leeks and garlic and cook, stirring regularly, until soft, wilted and golden, about 10 minutes.
- Add the potatoes, pears, broth, bay leaves, oregano, salt and pepper to pot and bring to a boil. Cover and turn the heat down to simmer for 15 minutes until the potatoes are soft.
- Remove bay leaves and purée the soup with an immersion blender until smooth (or use a blender to purée the soup in batches).
- Taste and adjust seasoning with salt and pepper. Return to the heat and let simmer until thickened.
- Servewith crispy potato skins.
For crispy potato skins:
- 2 cups potato peels
- 2 tsp olive oil
- Pinch of sea salt
- Preheat oven to 400°F.
- Line a baking sheet with parchment paper. Gently toss the peels with the olive oil. Place in a single layer on the baking sheet, and sprinkle with salt.
- Bake for about 15 to 20 minutes until golden.
I hope you enjoy this recipe!
Be sure to leave a comment below if you try it.
Posted in Soup & Salad