Happy Sunday my beauties! Is everything okay with you? This weekend has been so lovely, I have enjoyed a couple of nice autumn walks and also a trip to a local Christmas Market and coming back from these walks I was craving some comfort food. This Creamy Potato Leek Soup by SimpleVeganista was definitely the answer to these cravings!

Ingredients

• 1 tablespoon olive oil or 1/4 cup water (for water saute)
• 3 medium leeks (use white and light green parts only)
• 2 1/2 lbs. potatoes, cubed 1/2 inch (peeled or with skin on)
• 1 1/2 teaspoons dried thyme or Herbes de provence
• 1 bay leaf
• 4 cups water or low-sodium vegetable broth
• mineral salt, to taste
• 1/4 cup chopped parsley, to garnish

Method

1. Start by removing and discarding the root ends of the leeks and thick dark green parts.
2. Cut the leeks in half lengthwise and rinse each half under cold water, pulling apart the layers to remove any sand or debris nestled inside, slice the leeks crosswise. Alternatively, slice the leeks, then put in a colander and wash well under running water. Should yield 4 – 5 cups.
3. Cut the potatoes into 1/2 inch cubes. Feel free to peel the potatoes or leave the skin on (I left the skin on).
4. In a large dutch oven or pot, heat the oil/water over medium heat. Add the leeks and cook, stirring frequently, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown the leeks.
5. Add the potatoes, broth, bay leaves, herbs, salt to the pot and bring to a boil. Reduce heat, cover, and simmer on low for 15 minutes, or until the potatoes are fork-tender.
6. Remove the bay leaves, and puree the soup using a hand-held immersion blender until smooth (or leave a little chunky). Alternatively, use a regular blender to puree the soup in batches. Taste for seasoning.

Alternatively

If you don’t want to use potatoes, you can use 3 carrots instead of the potatoes. I’ve tried also adding half a broccoli and it’s DE-LI-CIOUS!

I hope you’ll try both ways and let me know what you think.

Love,

TVCL xx