Try this hearty soup featuring potatoes, vegetables, and leeks – can be made as chunky or smooth as you like. It’s the perfect bowl to cozy up to on a chilly night.
3large leeks*white/light green parts only, cleaned, sliced, and rinsed well in water
2Tbspgarlicminced
2poundspotatoeschopped** (5 cups)
1Tbspfresh parsleyminced (or ½ tsp dried)
½tspground black pepper
½tspthyme
½tspmarjoram or oregano
2bay leaves
3cupsUmami Vegetable Broth
3cupsnon-dairy milkor vegetable broth
1-2Tbsplemon juiceACV, or balsamic vinegar
salt and pepper to tasteoptional
serve with hot sauceparsley, green onions, red pepper flakes, and/or cheese shreds (optional)
Instructions
In a large pot***, sauté the onions, carrot, celery, and leeks over medium heat until tender, about 10 minutes. Add a little vegetable broth or water as needed to prevent sticking.
Stir in the garlic and sauté 1-2 more minutes.
Stir in the potatoes, herbs and spices, vegetable broth, and milk. Bring to a low simmer and cook for about 20 minutes, until the potatoes, carrots, and leeks are soft and tender.
Remove the bay leaves and stir in the lemon juice or vinegar. Taste and adjust the seasonings, as desired.
Check for consistency and texture. To naturally thicken this soup, use an immersion blender, blender, or food processor, to blend a portion (or all) of the soup. I like to leave a portion chunky. If you prefer your soup thinner, stir in more broth or milk until you achieve the desired consistency.
Garnish with fresh parsley, green onions, red pepper flakes or hot sauce, or cheese, as desired.
Store in an air-tight container for up to five days in the refrigerator. You may need to add more broth or milk when reheated.
Notes
The more you stir this stew, the more the potatoes will thicken the liquid mixture naturally. To thicken it up even more, use an immersion blender, until desired consistency is reached.* You want to use the white to light green parts only of 3 large leeks or 4 smaller leeks. But it’s super important that you chop or slice your leeks and then rinse them well in water at least twice. A lot of dirt and sendiment can get trapped in leeks. This is why it’s easier to slice or chop first, then rinse.** Two pounds of potatoes equate to about 4-5 yukon or russet and about 5 cups chopped. Feel free to add in parsnips, rutabegga, turnips, etc.*** To make this in the Instant Pot, sauté the vegetables for 3-5 minutes. Add in the remaining ingredients (except the lemon juice or vinegar). Cook on high pressure for 5 minutes, with a natural release (or at least 10 minutes natural release). Remove the lid and proceed with steps 4-7.