Potato & Leek Soup

Fall is my favorite time of year for soups. Whether it's a busy day doing fall clean-up in the yard on Saturday or a Sunday football game, I like to have a soup ready to go for the day whenever we decide to eat. Some weekends it seems like an open house. We may not know if if or how many people may stop over and say, 'Hi' so it's great to have food there for the taking. If no one comes over, we have great leftovers for the week. I seriously can't go wrong!

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

Toppings:

• corn
• 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.