Can this soup be frozen?

Yes! This soup when properly cooled and stored in an airtight container can be stored in the freezer for up to 3 months. To make storage even easier, I like to individual portion into smaller containers or these Souper Cube molds. This allows you the option of just reheating a smaller portion of the soup as needed versus forcing you to thaw out and enjoy the whole batch in one go.

How can I store the garlic scallion oil?

Two options, you can either store it in an airtight container in the fridge for up to 5 days or freeze it for later. If freezing, I would recommend dividing the scallion oil in small ice cube trays then topping each cube with a little more oil to make sure the scallions are coated. Cover and freeze then transfer the cubes to a proper storage container. When ready to use you can reheat your soup and add 1 cube to the soup to help it cool off. As the cube thaws you can stir it into the soup for flavor.

What are some extra serving ideas for those that are gluten-free and can’t use bread?

This soup is satisfying and contains all the major food groups in one bowl, but if you’d like to enjoy it with something consider any of the following alternatives. Try your favorite gluten-free breads as a quick 1:1 alternative. You can also heat then roll some corn tortillas for dipping. Another thought, enjoy with some cooked gnocchi if desired.

Creamy Potato Leek Soup with Garlic Scallion Oil

Description

This creamy potato leek soup is topped with a garlic scallion oil to amplify the flavors. All cooked in one pot without the need for any cream!

Ingredients

Scale

Soup Base

2 leeks
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 (I used reconstituted Vegetable Better Than Bouillon)
1 tbsp fresh thyme
2 sprigs fresh sage
2 bay leaves
Zest and juice of 1/2 a lemon or more to taste (I like lemon, so I always use more)
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: Toast for serving

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Instructions

Trim off both the root end and the dark, tough leafy tops of the leeks. Cut them in half lengthwise and rinse between the layers to remove any dirt and grime. Pat the leeks dry then thinly slice them. Prep the remaining ingredients as described above.
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 minutes or until the leeks and onions have softened and begin to brown.
Add in the garlic and saute for about 1 minute until fragrant then stir in the coriander and red pepper flakes, sauteing together with the onion mix for 2 minutes.
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 minutes 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.
When ready to serve, then portion out the soup into bowls. Add a small spoonful of the scallion oil to stir into each bowl. Optional: Toast some bread and brush it with the garlic scallion mixture before serving alongside the soup and enjoy.

Notes

Use an immersion blender to blend your soup. This allows you to really make clean up much easier than having to run a portion of your soup through a blender.

Keep it a brothy soup. Don’t feel like blending this soup at all? Feel free to enjoy as is in all it’s brothy glory or use the back of your stirring spoon to mash some of the beans and potatoes. The soup will then naturally thicken a bit as it cools. Saves you the step and clean up of using a blender.

Make the scallion oil faster. Instead of mincing everything by hand, add the garlic to a mini food processor then blitz to mince it. Add the trimmed scallions, parsley, lemon zest, oil and a pinch of salt before pulsing a few times to mince up the greens to your liking.