Potato Leek Soup
There’s nothing like settling in with a hot bowl of soup to warm you up during the coldest time of the year. This wonderfully savory and smooth potato leek soup will certainly do the trick, plus it’s vegetarian and can be made vegan. We hope you enjoy this comforting soup during the cold months ahead.
2 lbs. yukon gold potatoes
6 cups vegetable broth
3 garlic cloves
1 tsp salt
½ tsp dried thyme
¼ tsp black pepper
½ cup plain greek yogurt (optional)
Begin by preparing your vegetables. Chop and clean your leek. You can do this by chopping your leek in half lengthwise, stopping where the fronds start emerging from the stalk. Turn the leek over on its side by 90 degrees and chop again, cutting it into 4 segments. Fan out the sections on the inside of the leek, using the fronds as a handle. Wash out any dirt inside the leek. Press the sections back together and chop finely. Set aside.
Wash and peel your potatoes. Chop them into chunks and set aside.
In a large stockpot, add your oil and leeks. Cook them for about 10 minutes, stirring occasionally to cook them evenly. Add your garlic, thyme, salt, and pepper and cook for another 5 minutes.
Pour in your vegetable broth and potatoes. Bring the pot to a boil, then reduce the heat to medium and cover with a lid. Let it simmer for 30-40 minutes, stirring occasionally to keep things from sticking to the bottom of the pot.
Once your soup has finished simmering, remove from heat and allow it to cool 10-15 minutes.
Using an immersion blender, food processor or a regular blender, blend the soup until smooth.
Note: You may have to do this in batches depending on the size of your blender or food processor. If you are using a blender, I recommend waiting until the soup has completely cooled before blending, as the pressure of a hot liquid in a sealed blender can be dangerous and cause your blender to leak or possibly explode. You can then reheat the soup in the pot before serving.
Stir in your yogurt, if using, and serve. Enjoy!