Potato & Leek Soup is one of my favorites. I absolutely love the taste of sautéd leeks and a creamy potato base is the perfect vehicle to scoop them up! This soup has been a go-to for a couple years now because it's really simple and the flavors of the vegetables are not overpowered by different spices ... it's all veggie fresh!
Potato & Leek Soup
6 c russet potatoes, chopped into ½-inch cubes
2 medium carrots, cut in half moons
3 cups of vegetable broth
2 1/2 c leeks, cut in half moons
4 cloves of garlic, minced
1 cup sharp cheddar, shredded (Daiya Vegan Cheese works best for melting)
1/4 c parsley, chopped
½ tsp dried dill
1 tsp kosher salt
3/4 t pepper
- grated cheddar cheese
- zesty red pepper flakes
- chopped green onion
- Your favorite fakin' bacon
In a large pot, put in your veggie broth, carrots and potatoes. Keep covered on a steady medium heat until the veggies are tender.
Meanwhile, sauté your garlic and leeks in a little oil. Once they have begun to caramelize take them off and set aside.
Once potatoes and carrots are soft, pureé them using a immersion blender. Next, add in cheese, spices and leeks and mix with a large spoon. Adjust salt and pepper to your liking. Serve right away or keep warm in a crock pot until you're ready.
Serve with your desired toppings.