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Potato and leeks soup 4 medium-sized leeks, chopped and cleaned 2 lbs Yukon …

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Potato 🥔 and leeks soup 🥣
4 medium-sized leeks, chopped and cleaned 2 lbs Yukon Gold potatoes, peeled and diced
4 1/2 cups vegetable broth
1 small yellow onion, diced (or half a large onion)
1-2 Tablespoons oil, vegan butter, or butter
3 garlic cloves, minced
salt & black pepper
fresh thyme sprigs *optional
chives, chopped *optional

Placed diced potatoes in cold water. Let sit while prepping soup. Rinse chopped leeks under water and drain.
In a large pot on medium heat add oil or butter, then saute garlic, leeks, and onion together with salt until soft – about 5-7 minutes.
Drain water from potatoes. Add potatoes, vegetable broth, thyme sprigs, and salt & pepper to pot – cover and let simmer for about 15 minutes. Potatoes should be soft when tested with a fork. Remove thyme sprigs with a fork.
Use a hand-blender or high-powered blender in shifts. Blend soup on medium to high for 10-20 seconds until ingredients are smooth and consistency is creamy. Be careful not to over-mix soup .
Season soup to taste with salt & a good amount of black pepper. Serve with chopped chives and black pepper – enjoy! I added some sliced jalapeño on top just to add color

For the color I used little bit of turmeric when I was boiling the soup !

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