Potato Leek Soup
This potato leek soup is vegan, dairy-free, healthy, and naturally gluten-free. Make your soup chunky or creamy, your choice!
Ingredients
- 2 medium celery stalks
- 4 leeks, chopped
- 3 garlic cloves
- 2 lbs. white potatoes cut in 1-inch cubes
- 4 cups vegetable broth
- 3 sprigs thyme
- 2 bay leaves
- salt
- white or black ground pepper
Instructions
- Start with preparing your ingredients. I made my own batch of vegetable broth before preparing this soup. You can do the same, or use store bought broth. I added a leek to the vegetable broth to bring out the flavor.
- Clean and chop the celery and leeks. Both should be cut in cross sections.
- Roughly chop 3-4 garlic cloves.
- Cut your potatoes into 1-inch chunks and rinse to remove the starch. Peeling the potatoes are optional. Personally, I like to do so, but do whatever makes you happy! You can also soak the potatoes for 10-15 minutes to remove more starch.
- In a large pot, heat a few tablespoons of oil over medium heat. You want to use a flavorless oil; I like to use canola oil.
- To the pot, add your celery, leeks, and garlic. Sauté until the leeks are tender and fragrant (about 5 minutes).
- Then add the potatoes, salt, and pepper. I used black ground pepper, but white ground pepper works fantastically, if you have it on hand. Cook for a few minutes, blending the ingredients well.
- Then add the vegetable broth, a bit of water, fresh thyme, and a few bay leaves. Bring to a boil. Cover and let simmer until the potatoes are tender.
- When the potatoes are tender, remove the thyme and bay leaves. If you have an immersion blender, you can blend the soup right in the pot until you’ve reached your desired consistency. If not, use your blender or food processor.
- Add the soup back to the pot to reheat.
- As an optional step, you can add heavy whipping cream to the soup to have a thicker and heavier soup. For this recipe, I used anon-dairy heavy whipping cream, to keep this vegan friendly.
- Garnish with fresh chives. Serve immediately and enjoy!