Potato Leek Soup

Ingredients

• 4-5 cups leeks (white, yellow and pale green parts, sliced into ¼-inch slices)
• 3 cloves garlic (minced)
• 2 tbsp extra virgin olive oil (or use butter or ghee)
• 1.5 lb potatoes (yukon gold, russets, or thin-skinned varieties like red or fingerling, sliced)
• 1 tsp fresh thyme (or substitute dried thyme)
• 4 cups vegetable broth (or chicken stock)
• 1 tsp salt
• 0.5 tsp black pepper
• 0.5 cup sour cream (or plain Greek yogurt or heavy cream; vegan adaptable)
• 2 tbsp fresh chives (or scallions, for garnish)

Instructions

1. 1

   Slice the leeks into ¼-inch slices using the white, yellow and pale green parts. Rinse under running water to remove any dirt. You'll need about 4-5 cups. (Save the dark green tops to make Leek Oil if desired.)

2. 2

   Heat the olive oil in a pot over medium-low heat. Add the leeks and minced garlic, and sauté until the leeks are tender, about 8-10 minutes.

3. 3

   Add the thyme, broth, and sliced potatoes. Cover and simmer gently until potatoes are tender, about 15 minutes.

4. 4

   Blend the soup until just creamy. Avoid over-blending to prevent a gummy texture—blend until mostly smooth.

5. 5

   Whisk in the sour cream. Taste and adjust salt and pepper to taste.

6. 6

   Serve in bowls with fresh chives and crusty bread.

• 

  Creamy Corn and Vegetable Soup

  70 minAmerican
• 

  Homemade Fluffy Doughnuts

  135 minAmerican
• 

  Lemon Millet Fig Cake with Walnuts and Candied Ginger

  45 minAmerican
• 

  Vegan Broccoli Cheddar Soup

  30 minAmerican