gimmesomeoven4.8
Rustic Potato Leek Soup
This Rustic Potato Leek Soup recipe is kept nice and chunky, it's naturally gluten-free and vegan (no cream), and it's full of the coziest, comforting, simple flavors.
👥 6 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 10 min🔥 Cook: 25 min👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●wooden spoon
📝 Preparation Steps
1
Sauté the veggies. Heat olive oil (or butter) in a large stockpot over medium-high heat. Add the onion and sauté for ⏱️ 5 minutes, stirring occasionally. Add the leeks, celery and garlic and sauté for ⏱️ 3 minutes, stirring frequently.
olive oil (or butter)2 tablespoonsleeks (sliced into 1/2-inch half moons (white and light green parts only))3garlic (minced)5 cloves
2
Add the potatoes and broth. Add the white wine and use a wooden spoon to lift off any browned bits that are stuck to the bottom of the stockpot. Add the potatoes, vegetable stock, thyme, bay leaves, cayenne and stir to combine.
vegetable stock6 cupsbay leaves2
3
Simmer. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for 10 to ⏱️ 15 minutes, until the potatoes are tender.
4
Season. Remove and discard the bay leaves and thyme stems. Give the soup a taste and season with however much salt and black pepper you think it needs.
bay leaves2
5
Serve. Serve warm, garnished with whatever toppings sound good, and enjoy!
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