Potato Leek Soup
Potato Leek Soup
Ingredients
2 tablespoons olive oil
3 leeks
2 garlic cloves minced
4 cups vegetable broth *or more for a thinner texture
2 pounds Yukon Gold potatoes peeled and diced into ½-inch pieces
1 teaspoon salt
Spice Pack: (1 bay leaf, 2 sprigs of fresh thyme)
pinch of black pepper
Directions
Slice the roots and green leaves off of leeks, leaving the white and light green parts. Cut them in half lengthwise, then chop across.
Rinse the chopped leeks in a colander
Cut the potatoes into cubes about ½ inch each
Heat olive oil in a large pot or dutch oven over medium heat. Add the leeks and sauté for 8 to 10 minutes, until softened, and then add the minced garlic and stir for another minute.
Add the diced potatoes, salt, spice pack, and vegetable stock. Increase heat to high and bring to a boil, then reduce the heat to low, cover, and simmer for 15 to 20 minutes, until the potatoes are fork tender.
Remove the bay leaf and thyme sprigs. Use an immersion blender to blend the soup until smooth. (you can also blend the soup in batches in a standing blender)
Top the potato leek soup with freshly ground pepper before serving.
Notes: This recipe is also delicious with chicken stock, but I wanted to be sure to do a vegetarian version here. Either tastes great!
