Leek and Potato Soup
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Vegan, gluten-free
Leek and Potato Soup
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 2 leek sliced and rinsed
- 3 tbsp olive oil but I think I’d use salted butter next time
- 6-8 potato keep them evenly sized, peeled and diced
- 6-8 cups vegetable broth enough to cover the potatoes
- 1-2 tsp salt to taste
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 cloves garlic roughly chopped
- 1 lemon juiced
- black pepper optional, freshly ground
Instructions
- Melt the butter/heat the olive oil in a large pot over medium heat
- Add the chopped leeks and cook until they’ve shrunk down a bit and are cooked and sheeny. (Kind of like caramelized onions). About 10 minutes.
- Add the garlic powder, garlic, and onion powder and mix until incorporated
- Then add the potatoes, and cover them with the vegetable broth
- Bring to a boil and then lower to a simmer over medium-low heat until you can poke the potatoes easily with a fork, about 20 minutes
- With an immersion blender, blend everything together until velvety and smooth. don’t be afraid to over-blend. Better over- than under-blended in this case.
- Add lemon juice and mix in. Add salt to taste.
- Serve with freshly ground pepper on top.
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