Potato Leek Soup Recipe

Ingredients

• 3 large size potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 medium size onion, diced
• 1 whole leek, chopped
• 2 sprigs thyme
• 1/2 tablespoon minced garlic
• 1 bay leaf
• 4 Cup vegetable stock ((get recipe))
• 1 teaspoon black peppercorns
• 1/2 teaspoon salt or to taste
• Handful of parsley, chopped

Instructions

1. 1

   Cut off the dark green tops and the root end of the leeks. Finely chop the leek. Place the sliced leeks in a colander and rinse them thoroughly under cold running water, separating the layers to remove any trapped dirt or grit. Drain well. Remove the skin of potatoes and onion and dice them into bite size pieces. Finely chop garlic.

2. 2

   In a large, heavy-bottomed pot or Dutch oven, heat the olive oil. Add chopped leeks, onion, garlic, bay leaf, and thyme. Cook, stirring occasionally, until softened, translucent, and a sweet aroma is released about 2 – 3 minutes. Do not let them brown.

3. 3

   Add the diced potatoes to the pot. Pour in the vegetable stock. Season with salt and black pepper to start.

4. 4

   Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 20 minutes, or until the potatoes are fork-tender.

5. 5

   Remove the pot from the heat. Discard bay leaf and thyme. Carefully use an immersion blender to blend the soup directly in the pot until it is completely smooth and creamy.

6. 6

   At this stage, stir in the nutritional yeast (if using), or coconut cream or plant based milk. Taste the soup and adjust the seasoning as needed.

7. 7

   Garnish with fresh chives or parsley, a swirl of coconut cream, or a dash of smoked paprika. Serve warm!