Potato Leek Soup (Vegetarian with Vegan Option)

Ingredients

• 3 tbsp butter or olive oil
• 3 large leeks (white and light green parts only, cleaned and sliced)
• 2 cloves garlic (minced)
• 4 large potatoes (Yukon Gold or russet, peeled and diced)
• 4 cup vegetable broth
• 1 tsp salt (or to taste)
• 0.25 tsp black pepper
• 0.5 tsp thyme (optional)
• 0.5 cup plain yogurt (Greek or regular, for creaminess; or plant-based yogurt, cashew cream, or oat milk for vegan option)
• 1 cup water (as needed to thin)

Instructions

1. 1

   Heat butter or olive oil in a large soup pot over medium heat. Add sliced leeks and sauté 8–10 minutes until softened and lightly golden. Add garlic and cook for another 1 minute until fragrant.

2. 2

   Add potatoes, vegetable broth, salt, pepper, and thyme (if using). Bring to a simmer, cover, and cook 15–20 minutes, until potatoes are tender.

3. 3

   Use an immersion blender (or carefully transfer to a blender) to puree until smooth and creamy.

4. 4

   Stir in yogurt or vegan alternative. Add water to adjust consistency if desired.

5. 5

   Taste and adjust seasoning. Serve warm with garnishes of your choice.

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