Creamy Potato Leek Soup with a Drizzle of Garlic Scallion Oi

• total time: 33 minutes

Ingredients

Soup Base

2 leeks, trimmed, cleaned, and thinly sliced

2 tbsp extra virgin olive oil

1 small yellow onion, diced

6 cloves garlic, minced

1 tsp ground coriander

1/2 tsp red pepper flakes (optional)

12 oz yellow baby potatoes, roughly chopped

2 cans cannellini beans, drained and rinsed

5 cups good quality vegetable broth

1 tbsp fresh thyme

2 sprigs fresh sage

2 bay leaves

Zest and juice of 1/2 a lemon or more to taste

2 cups baby spinach

Kosher salt and fresh black pepper to taste

Garlic Scallion Oil

1/4 cup parsley, minced

2 green scallions, thinly sliced

1 garlic clove, grated

Zest of 1 lemon

3 tbsp extra virgin olive oil

For serving: Toasted bread

Directions

Heat the oil in a large dutch oven or soup pot over medium-low heat. When hot, add the leeks and onions along with a generous pinch of salt and saute for about 8 mins or until soft.

Add in the garlic and saute for about 1 min until fragrant then stir in the coriander and red pepper, sauteing together with the onion mix for 2 mins.

Pour in the potatoes, beans, broth, and thyme and give everything a big stir to combine.

Add the bay leaf and sprigs of sage on top then bring the soup to a boil before reducing the heat to a simmer. Give the broth a taste and add additional salt and pepper to taste if needed. Cover the pot and allow the soup to cook for 20-25 mins or until the potatoes are fork tender.

While the soup is cooking, prep the scallion oil. To a bowl add the parsley, scallions, garlic, lemon zest, oil and a pinch of salt. Stir to combine then set aside.

Discard the sage and bay leaves from the soup pot then use an immersion blender to blend a small portion of the soup. Stir in the spinach along with the lemon zest and juice. Continue to stir until the spinach has fully wilted.

Serve the soup with a dollop of the scallion oil and toasted bread (the oil is tasty spread on some toasted bread too).