Potato Leek Soup

Potato Leek Soup

This Soup is super comforting and so easy to make. Creamy Potatoes pair really well with the oniony flavor of the Leeks. This Soup does well served chunky, blended smooth or somewhere in between which is how I like it. Perfect for lunch or dinner with a hunk of crusty buttered bread!

Serves 4

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Ingredients

3 ribs of Celery chopped

3 large Leeks sliced (use only white and light green portion and cut away the dark green parts)

3 med-large Potatoes (gold or red) peeled & cubed

2 cloves of Garlic minced

4 cups of Vegetable Broth

1/2 cup + 1 Tbsp Vegan Cream ( I use one from Silk)

1 Bay Leaf

2 tsp of Thyme

1 Tbsp of Lemon Juice

2 Tbsp of Vegan Butter ( I really like Miyoko’s)

Salt & Pepper

Tip: Leeks grow in the ground and be filled with sandy dirt so make sure to thoroughly clean them by slicing them in half lengthwise and rinsing well under water

Directions

1. Melt the Butter and then sauté the Celery on med-high heat. Add in the chopped Leeks and continue to cook for about 3-5 minutes or until the Leeks become soft.

2. Add in the Potatoes, Thyme, Bay Leaf, Salt & Pepper. Continue to cook for a few minutes.

3. Add in the Broth, mix well and simmer covered for 30-35 minutes or until the Potatoes are fork tender.

3. Blend about half or more of the soup using a hand blender or regular blender. You can also leave the soup chunky and proceed to the next step.

4. Add in the Lemon Juice and cook for a minute or two before adding in the Cream and mixing well.

5. Simmer for a few minutes and re-season with Salt & Pepper before serving