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!
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
-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!
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