Potato Leek Soup

Potato Leek Soup

There is a soup for every season and Potato Leek is Spring’s. Leeks are a classic Spring vegetable that have a sweet oniony flavor. It matches beautifully with the creaminess of the potatoes. The ingredients are simple and the soup is not only delicious and satisfying but easy to make. Perfect any day of the week for lunch or dinner. Pair it with a slice or two of crunchy grilled sourdough bread for dunking.

Serves 4

---

Ingredients
6 medium (800g) Yellow Potatoes,cubed
2 ribs Celery, chopped
2 large Leeks sliced thin (mostly white part, discard the tough green tops)
2 tsp (4g) fresh Thyme
2 Bay Leaves
2 Tbsp (30g) Vegan Butter
4 cups (946ml) Vegan Chicken Broth or Vegetable Broth
1 cup (236ml) Plant Milk
Salt & Pepper to taste
chopped Chives and Pea Tendrils for garnish

Note: Leek tend to hide dirt between their layers so make sure to wash them well. I like to slice them down the center and rinse the layers under running water.

Directions

1. Melt the vegan butter in a large pot on medium heat. Add in the sliced leeks and celery and sauté for 3-5 minutes or until they have softened.

2. Add in the peeled cubed potatoes, thyme, bay leaves and season with salt & pepper. Cook for 5 minutes stirring occasionally. Add in the broth and reduce the heat to medium low. Cover and allow to simmer for 25 minutes or until the potatoes are soft.

3. Remove the bay leaves and blend the soup to a creamy consistency. You can use an immersion blender for ease or blend in batches with a traditional blender.

4. Add the plant milk and stir well. Allow the soup to heat through. Garnish with fresh chives or tender greens such as pea tendrils. Serve with slices of grilled bread for dunking.