Ingredients
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4-6 russet potatoes
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1 bunch leeks
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1 tablespoon olive oil
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6 cups vegetable stock
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3 leaves bay leaf
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2 sprigs fresh thyme
Directions
Don’t let this soup’s plain appearance fool you, it is rich with flavor. Bay leaves and fresh thyme infuse the broth with complexity, while simply boiling along with the potatoes.
An excellent recipe to pair with a generous slice of No Knead Artisan Bread, this will keep you warm this winter.
We built this recipe to be plant based, but for a more traditional flavor, you can stir in 1/2 cup heavy cream at the very end. Even without, the soup will still be very creamy.
Steps
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1
Done
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Drizzle olive oil into a pot over medium heat. Prepare the leeks by removing any green parts, leaving only the white stalk. (The greens can be frozen and used in to make stock.) Thinly slice the leeks and add them to the olive oil, cooking about 5 minutes until soft. |
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2
Done
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While the leeks are cooking, peel and dice the potatoes. Then add the vegetables stock, potatoes, and herbs on top. You will be removing the herbs at the end, so it’s easier to find them if you do not stir them in; just rest them on top. Turn up the heat to get the soup boiling. Then cover and reduce to low-medium heat for 15 minutes, or until potatoes are soft and fall apart when pierced with a fork. |
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3
Done
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Remove from heat and fish out the bay leaves and thyme. Then, with either an immersion blender or heat safe blender, fully blend the soup until creamy. Optional: for a more authentic taste, stir in 1/2 cup heavy cream after blending. |
