Dairy free, potato leek soup. Pair with a grilled cheese, a slice of sourdough bread or your favourite biscuits!
Homemade Potato Leek Soup
Rated 5.0 stars by 1 users
Category
Soup
Cuisine
Canadian
Fall weather is the perfect time for warm soups. Potato leek is one of my favourites. I like it dairy free, and instead of fully puréed still a little chunky.
Ingredients
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2 tbsp olive oil
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1 tbsp butter
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3 medium sized leeks
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1 tsp salt
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pepper
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4 or 5 thyme sprigs
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2 bay leaves
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pinch of cayenne pepper
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4 garlic cloves, minced
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2 lbs of diced yellow potatoes
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4 cups vegetable or chicken broth
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2 tbsp chopped Italian parsley
Directions
Heat the oil and butter, add the leeks, salt, thyme and bay leaves. Cook slowly for about 15 minutes.
Add the garlic and cayenne pepper, stir for 1 minute.
Add the potatoes and broth, bring to a boil, then reduce the heat, cover and simmer until the potatoes are tender.
1/2 cups of the soup and purée. Add back into the rest of the soup. Taste and season, garnish with the chopped Italian parsley.