Ingredients
Vegetables
- 4 medium Yukon Gold Potatoes, cut into 1/2 inch pieces
- 4 Leeks, sliced
Liquids & Oils
- 4 cups Vegetable Broth
- 2 Tablespoons Olive Oil
Herbs & Spices
- 1 Bay Leaf
- 4 sprigs Fresh Thyme (plus more for garnishing)
- Black Pepper, for garnishing
Instructions
- Sauté the leeks: Heat the olive oil in a large stock pot over medium-high heat. Add the sliced leeks and sauté for 3-4 minutes until they become soft and tender, releasing their sweet flavor.
- Add potatoes and broth: To the pot, add the cut potatoes, vegetable broth, fresh thyme sprigs, and the bay leaf. Bring the mixture to a boil.
- Simmer the soup: Once boiling, cover the pot, reduce the heat to a low simmer, and cook for about 15 minutes or until the potatoes are tender when pierced with a fork.
- Remove herbs: Carefully remove the bay leaf and thyme sprigs from the pot to avoid any tough bits in the soup.
- Puree the soup: Using an immersion blender, blend the soup directly in the pot until it reaches your desired creamy consistency. You can leave a few chunks if preferred for texture.
- Garnish and serve: Ladle the soup into bowls, garnish with fresh thyme leaves and a sprinkle of black pepper, then serve warm.
Notes
- You can substitute Yukon Gold potatoes with Russet potatoes if unavailable, though the texture will be less creamy.
- Make sure to clean the leeks thoroughly to remove any dirt trapped between layers.
- This soup can be stored in the refrigerator for up to 3 days in an airtight container.
- For a thinner consistency, add additional vegetable broth or water before blending.
- To make the soup heartier, consider adding cooked white beans or vegetable-based cream alternatives.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, American-inspired
- Diet: Vegan
