Chunky Leek And Potato Soup Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat and add chopped leeks. Cook until softened.
• STEP 2.Add diced potatoes, vegetable broth, thyme, and bay leaves to the pot. Bring to a boil.
• STEP 3.Reduce heat and simmer for 20-25 minutes, or until the potatoes are tender.
• STEP 4.Remove the bay leaves and use an immersion blender to partially blend the soup, leaving some chunks.
• STEP 5.Season with salt and pepper to taste.
• STEP 6.Serve hot and garnish with fresh parsley, if desired.

Cooking Tips

• Make sure to thoroughly clean the leeks before chopping, as they can have dirt trapped between the layers.
• For a creamier soup, you can add a splash of heavy cream or coconut milk.
• Feel free to add other vegetables like carrots or celery for extra flavor and texture.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
• Reheat on the stovetop or in the microwave until heated through.