Leek and Potato Soup
A lovely fresh soup for spring. Serve with a drizzle of hot sauce and some crusty bread.
Servings: 8 servings
Ingredients
- 1 tablespoon olive oil
- 3 medium leeks (about 4 cups) white and light green parts only, thinly sliced
- 3 cloves garlic, minced
- 6 cups vegetable broth (1.5 litres)
- 3 medium russet potatoes (4-5 cups) peeled and chopped
- 3 ribs celery chopped
- 1 bay leaf
- ½ teaspoon dried thyme leaves
- 2 cups plant-based milk (such as soy or almond)
- Salt & pepper to taste
Instructions
- In a large soup pot, heat the olive oil over medium heat. Add the leeks and garlic and lightly sauté for about 10 minutes until softened and there are some browned bits.
- Add the vegetable broth, potatoes, celery, bay leaf, and thyme and to the pot. Cover and bring to a simmer. Let simmer for about 15 - 25 minutes until the potatoes are soft and easily pierced with a fork.
- Remove the bay leaf and then use an immersion blender to blend the soup. Alternatively, you can use a standing blender, blending the soup in small batches at a time. Be careful that hot soup doesn't explode out of your blender! Keep the batches small, and start at the lowest speed. If you like a chunky soup, blend about ⅓ of the soup and then mix back in.
- Return soup to pot, stir in non-dairy milk, and season to taste. Bring back to a simmer and serve hot.
Nutrition
Calories: 118kcal
Find it online:
https://itdoesnttastelikechicken.com/leek-and-potato-soup/