Easy, Delicious, Healthy, Gluten-Free and Vegan Leek Potato Soup

You have to try this - only takes 40 min!

Ingredients:

Bunch of leeks – usually sold as 3 stalks in rubber band

1-2 cloves of garlic

2 tablespoons olive oil (or oil of choice)

2 potatoes (peeled & chopped)

1 carton of veggie broth (1 litre)

Salt & pepper to taste

Tip: Re-grow your own leeks by putting hairy root pieces in a shallow dish of water and was as they regrow! Check out my post on regenerating leeks!

Use all the slices up to where the green stalks begin to get tough.

Peel and chop potatoes

In Dutch Oven or large pot, saute leeks in olive oil for about 5 min.

Add in garlic for another 1-2 min.

Add in whole container of veggie broth (1L)

Add in potatoes, salt & pepper and let simmer for 20 minutes.

If you want a “creamy” soup – you can wait for it to cool a bit and puree half or all in blender, and return to pot.

You can also just have it as is – totally delicious and even better with fresh crusty bread!

Prep time: 5 minutes | Cook time: 35 minutes | Total: 40 Minutes

Serves: 4

Ingredients:

3 stalks of leeks (read how to grow your own here)

1-2 cloves of garlic

2 tablespoons Olive Oil (or oil of choice)

2 potatoes (peeled & chopped)

1 carton of veggie broth (1 litre)

salt & pepper to taste

Instructions:

1. Add oil to large pot or dutch oven and place on medium heat

2. Cut leeks into thin slices, add to pot and stir occasionally for 5 minutes

3. Chop potatoes into 1cm cubes while leeks cook

4. Mince garlic and add to pot, sauté with leeks for 1-2 minutes until fragrant

5. Add veggie broth, potatoes, salt and pepper and let simmer for 20 minutes

6. Let sit for 10 minutes before serving, its hot!*

   * if you want a creamier soup, transfer half (or all) of the cooked soup into a blender and pulse until smooth, add back into pot and stir into the “chunky” mixture

Bon appetit!