Leek and Potato Soup (Vegan)

The key to cooking with leeks is to clean them really well. Sand and dirt gets buried inside the layers of the leek so my preferred method is to cut them up and then focus on cleaning them. To prep the leeks for this recipe:

1. Cut the white and light green portion of the leeks into small half moon shapes and soak in a large bowl of water to remove any grit.

2. Lift the leeks out of the water leaving the water and grit that has soaked to the bottom of the bowl behind.

3. Test a leek if you taste any grit repeat with another bowl of water.

Vegan Leek and Potato Soup

• Author: Jennifer Brown
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 5 cups
• Category: Soup

Ingredients

• 2 large leeks, chopped into half moons and thoroughly rinsed

• 2 tablespoons olive oil

• 2 russet potatoes, peeled and cubed

• 1 teaspoon fresh thyme

• 1 bay leaf

• 4 cups of vegetable stock

• Salt and pepper

Instructions

1. Add the olive oil and leeks to stock pot and saute over medium high heat until the leeks until tender, about 10 minutes.
2. Add the potatoes and cook until tender, stirring frequently to prevent browning about 10 minutes.
3. Add the thyme, bay leaf and vegetable stock and simmer for about 20 minutes or until the potatoes are completely softened and have started to thicken the soup.
4. Season with salt and pepper to your taste. Enjoy!

Notes

If you are vegetarian but not vegan you can add richness to this soup by substituting butter for olive oil and finishing the soup with 1/2 cup of heavy cream or half and half.