Potato and Leek Soup

Vegan/Gluten-Free (Serves 6)

We really enjoyed this soup it is a simple weeknight dinner, pair with a sandwich or roll. The thyme permeates throughout this soup and evokes memories of Thanksgiving for me. This soup is hearty and velvety without the cream, warm your tummies and enjoy!

Ingredients:

1 Tbsp Earth Balance (Vegan Butter)
1 bunch of Leeks (4), sliced
5 Garlic cloves, minced
8 Gold Potatoes, peeled/diced small
8 Cups Water
1 bunch fresh Thyme
1 Tbsp Salt
1 Tsp fresh ground Pepper

Directions:

-Remove and discard roots from Leeks, then continue slicing white parts only. I include a bit of the light green section also.

-Place the leeks in a colander and rinse thoroughly under cool water. *Leeks are very gritty and hang on to a lot of dirt between their layers, rinse them well.

-Heat butter in soup pot over medium heat. Sauté leeks for about 5 minutes. Add garlic and potatoes to leeks and heat through.

-Add water and fresh thyme then bring to boil. Reduce heat cover and simmer for 30 minutes.

-After 30 minutes remove thyme stems from soup. Let the soup cool slightly.

-Blend in batches in a blender or use an immersion blender if you have one. I leave some chunks also.

-Add salt and pepper – serve up and enjoy!