header

Leek and Potato Soup

It's always soup season here at Baba-Mail (have you seen our chilled summer soup?), and this time we're having a leek and potato soup. You can easily make it vegan by using a veggie broth and omitting the cream. The recipe doesn't call for celery, but we added it for some extra oomph.

Prep Time 25 minutes
Serves: 10
Difficulty Level: Low
Ingredients for soup:
Olive oil - 2 tbsp. (alternative: butter)
Leeks - 4 (white and light green parts only)
Celery - 2 stalks
Garlic - 2 cloves (minced)
Potato - 3
Vegetable broth - 3 cups
Thyme - 2 sprigs (or 1 tbsp ground thyme)
Sour cream - a dash (optional)
Method of preparing the soup:
  1. Rinse and chop the leek and celery. Peel and dice the potatoes.
  2. Heat oil in a large saucepan over medium-high heat. Add leeks and celery, season and sauté until they begin to soften.
  3. Add garlic and sauté for another minute. Add potatoes, vegetable broth, the bay leaf and the thyme and bring to a boil.
  4. Reduce heat to low and simmer for about 10-15 minutes, or until potatoes are tender.
  5. Remove the bay leaf and the thyme sprigs.
  6. Puree soup with an immersion blender or in batches in a traditional blender.
  7. Garnish with some cream and ground black pepper and serve.
Get the newest recipes directly to your inbox
Did you mean:
Continue With: Facebook Google
By continuing, you agree to our T&C and Privacy Policy
Related Topics: soup , winter , vegetables , celery , leek , potato
Get the newest recipes directly to your inbox
Did you mean:
Continue With: Facebook Google
By continuing, you agree to our T&C and Privacy Policy