Potato Leek Soup

🧂 Ingredients

• 2 leeks

  cleaned and chopped
• 1 onion
• 4 tbs butter

  vegan butter for vegan option
• 3 cloves garlic
• 3 large potatoes

  russets work great
• 1 tbs flour

  all purpose or GF flour for those who are sensitive to gluten
• 6-8 cups chicken broth

  vegetable broth for vegan option
• 1/2 tsp salt
• fresh pepper
• small handful of fresh herbs

  basil, thyme, oregano or parsley would work well.
• 1/2 cup heavy cream

  optional but delicious. Vegan option opt for cashew milk or almond milk.

Instructions

• 1 Slice the leeks lengthwise and cut off ends. Slice dark green tops off.Run under
  cool water separating the different layers and washing thoroughly. Move to
  cutting board and slice.Step
• 2 In a large pot over medium low heat, add butter, chopped leeks and onions. Saute
  for 5 minutes or so until they are soft and started to turn color. Stirring
  occasionally.
• 3 After the leeks have been sauteing for about 3 minutes or so add in chopped
  garlic and continue to saute for a few more minutes.
• 4 Add in flour - regular or gluten free (if you are gluten free) and stir in.
  Allow to cook for 1-2 minutes.
• 5 While the leeks and onions are sauteing, peel and chop potatoes. Make sure to
  chop potatoes in an even thickness for consistent and even cook times. 
• 6 Add potatoes to the pot, chicken broth, herbs, and seasoning. Cover and bring to
  a boil. Boil for about 15 minutes until potatoes are fork tender.
• 7 Ladle soup into a blender only filling it about 1/2 to 3/4 of the way up. Place
  lid on and place towel on top to prevent splattering and burning. Puree until
  smooth and pour back into pot. Do this 2-4 times until soup is pureed to your
  liking. Or use a immersion blender and blend soup right in the pot.
• 8 Taste and salt if desired. 
• 9 If you want to add a little bit of cream or non-dairy milk you can at the end
  you can. Not necessary but delicious.

Nutrition Info