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.
Method of preparing the soup:
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Rinse and chop the leek and celery. Peel and dice the potatoes.
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Heat oil in a large saucepan over medium-high heat. Add leeks and celery, season and sauté until they begin to soften.
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Add garlic and sauté for another minute. Add potatoes, vegetable broth, the bay leaf and the thyme and bring to a boil.
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Reduce heat to low and simmer for about 10-15 minutes, or until potatoes are tender.
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Remove the bay leaf and the thyme sprigs.
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Puree soup with an immersion blender or in batches in a traditional blender.
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Garnish with some cream and ground black pepper and serve.
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