Name: Creamy Potato Leek Soup
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 tbsp olive oil (or for water saute); 0.25 cup water (for water saute); 3 null leeks ((use white and light green parts only)); 3 cloves garlic (minced); 2.25 lb potatoes (cubed 0.5 inch (peeled or with skin on)); 1.5 tsp dried thyme (or herbes de provence); 1.5 tsp herbes de provence (alternative to dried thyme); 1 null bay leaf; 4 cup vegetable broth (low-sodium); null null mineral salt (to taste); 0.25 cup parsley (chopped, to garnish); null null chickpeas (for crispy croutons); null null bread (crusty artisan, to serve)

Instructions

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1

Prep: Discard root ends and dark green parts of leeks (3 medium). Rinse and slice. Dice potatoes (2.25 lb) into 0.5 inch cubes.
2

Sauté: In a large pot, heat olive oil (1 tbsp) or water (0.25 cup). Add [sliced leeks] and cook, stirring frequently, until soft and wilted. Add garlic (3 cloves) during the last 5 minutes.
3

Simmer: Add [cubed potatoes], vegetable broth (4 cup), dried thyme (1.5 tsp) or herbes de provence (1.5 tsp), leaf (1 bay), and [mineral salt] to the pot. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until [potatoes] are fork-tender.
4

Puree: Remove the [bay leaf]. Puree the soup using a hand-held immersion blender until smooth (or leave a little chunky). Taste for [mineral salt] for seasoning.
5

Serve: Serve warm with parsley (0.25 cup), crispy [chickpeas] (for croutons), and a side of crusty [bread].