I’ve made this soup too many times to count and it is always gone in a day whether I make it for just me or a double batch for my family. I would recommend this soup to anyone who wants a warm treat for a cold day! This recipe is free of cream and half and half but the soup turns out so good you wouldn’t even know. Sometimes I add cheddar to make it cheesy, but it is in no way necessary!
Ingredients:
- 2.5 pounds peeled, cubed Yukon gold potatoes
- 3 leeks thinly sliced (only use light green and white parts)
- 4 cups vegetable broth
- 2 tbsp olive oil
- 3 cloves minced garlic
- 1 tsp Italian seasoning
- salt and pepper to taste
- optional: 1 cup white cheddar cheese shredded
- thinly slice the leeks and add to a pot with oil, saute until leeks are soft
- add garlic and saute then add vegetable broth and Italian seasoning
- allow mixture to come to a boil then add potatoes and cover
- if liquid level gets too low, you can add water to reconcentrate
- once potatoes are soft, use an immersion blender or put the mixture in a blender and blend until smooth (remember hot liquid will expand in blender so be careful)
- add back to the pot and mix on low heat, add cheese now if you would like
- Enjoy! This soup also tastes great as a leftover from heated up from both the fridge or freezer
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