Potato Leek Soup
Prep time
Cook time
Total time
Serves: Serves 6-8
INGREDIENTS:
- 8 cups small yellow fleshed potatoes, diced (around 6 medium)
- 8 cups vegetable broth
- 2 leeks, halved then sliced (wash really well between the layers- dirt can get really wedged in there)
- 1 carrot, chopped finely
- 1 celery stalk, chopped finely
- 1 clove garlic, minced
- 2 tablespoons olive oil
- 1 bay leaf
- Optional toppings: chives, sliced thinly
DIRECTIONS:
- Heat the oil in a large pot over medium high heat. Sautée the leeks, garlic, carrot and celery until softened and fragrant, around 5 minutes. Add in the potatoes, broth, and bay leaf. Turn heat to high and bring to a boil then reduce heat to medium low and leave to simmer for 20 minutes, until the potatoes are softened through. Remove the bay leaf and mash with a potato masher for a rustic texture, or blend with an immersion or standing blender for a perfectly smooth texture. If using a standing blender, separate the soup into small portions to blend, the heat can make it shoot up with a lot of pressure if there is too much in the blender. Leftovers can be stored in the fridge for a few days on in the freezer for a few months.
Recipe by Love from the Land at https://www.lovefromtheland.com/potato-leek-soup/