Potato Leek Soup
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
3 Leeks, cleaned and chopped 4 cups vegetable stock
1 White Onion, chopped 1 cup of water
3 Cloves of garlic, chopped Salt & pepper to taste
6 Potatoes, peeled and sliced
3 Tbsp.olive oil
2% Sharp Cheddar Cheese sprinkled as garnish (optional garnish)
Clean and chop onion, garlic, and leeks. Place butter in large cooking pot then add onion, garlic, and leeks. Saute for ~ 5 minutes. While sauteing peel potatoes (I usually cut my potatoes into quarters to help cook faster). Add broth, water, and bring to a boil. Once boiling add potatoes. Cover and cook until potatoes are soft. Remove from heat. Puree to desired consistency with immersion blender. I sometimes get carried away with my immersion blender and puree a bit too thin, if this happens I toss in 1 Tbsp. of flour which thickens the soup up nicely). Garnish with cheese ( optional).
*This recipe can also easily be turned vegan by ditching the cheese garnish *
This recipe is great to freeze in single serve freezer bags or glass storage bowls.
A delicious vegetarian dish that works well as starter or main dish.