Potato Leek Soup

One of my favorite soups ever. Super flavorful, it’s chock full of nutrients, and really easy to make!

Prep time: ~30 minutes
Serves 4-6
Gluten-free

Ingredients:

  • 2 large leeks, sliced into thin half-moons.
  • 3 cloves garlic, peeled and crushed/finely minced.
  • 1-2 tbsp olive oil.
  • 5 large potatoes, peeled if desired, cut into bite-sized chunks.
  • 4 large carrots, peeled if desired, sliced into half moons.
  • 2 stalks celery, sliced thinly.
  • 1 large handful herbs (dill, thyme, rosemary, tarragon, whatever you like!).
  • 6 cups vegetable stock.
  • salt and pepper, to taste.

Cooking Instructions:

Heat a large pot on medium heat with the olive oil in it. When it’s nice and hot, toss in the leek. Cook until it begins to soften slightly, then add in the garlic.

When the leek is starting to become slightly translucent and the garlic is fragrant, toss in the carrots and celery. Reduce the heat slightly, then cook the vegetables until the leek and garlic caramelize nicely, stirring often.

Tumble in the potatoes, then continue cooking, again, stirring frequently. When the carrots begin to soften slightly, add the herbs, stir well, then add the vegetable stock.

Bring the soup to a boil, the reduce the heat, allowing the pot to simmer gently until all the vegetables are cooked through and tender. Puree the soup using an immersion blender or normal blender (careful not to splash yourself! I’ve done that so many times), then serve piping hot.

 

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