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Leek and Potato Soup

Crafted with ease and taste in mind, this recipe is a great choice.

Course: Soup , Lunch
Cuisine: Vegan , gluten-free

Ingredients

  • 2 leeks sliced and rinsed
  • 3 tbsp olive oil but I think I’d use salted butter next time
  • 6-8 peeled and diced potatoes keep them evenly sized
  • 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
  • freshly ground pepper optional

Instructions

    Cup of Yum
  1. Melt the butter/heat the olive oil in a large pot over medium heat
  2. 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.
  3. Add the garlic powder, garlic, and onion powder and mix until incorporated
  4. Then add the potatoes, and cover them with the vegetable broth
  5. 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
  6. 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.
  7. Add lemon juice and mix in. Add salt to taste.
  8. Serve with freshly ground pepper on top.