Leek and Potato Soup (No Cream)

• servings: 4 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

2 tablespoons olive oil or avocado oil (30 ml)

2 large leeks

4 garlic cloves, sliced

2 pounds white potatoes, peeled and diced (about 1kg)

6 cups vegetable stock (1.4litres)

1 teaspoon dried thyme

2 bay leaves

1 teaspoon salt plus more to taste

black pepper to taste

Chopped fresh chives or parsley for serving

Directions

Thinly slice the leeks then place in a colander and run under water to remove any dirt hidden between the leaves.

Warm the oil in a large pot over a medium-low heat. Add the sliced leeks and garlic cook about five minutes to soften the leaves.

Add the diced potatoes, stock, thyme and bay leaves to the pot. Mix everything together.

Bring to a boil over a high heat, then reduce heat down to simmer. Cover and let simmer for 20 minutes, or until potatoes are very soft. Fish out the bay leaves from the pot and discard.

Use an immersion blender to puree the soup until it becomes creamy. Alternatively, you can transfer the soup to a regular blender or food processor if you don't own an immersion blender.

Taste and season as needed and serve.

Store leftover soup in an airtight container in the fridge for about 5 days.

Nutrition

• Serving Size: 450g
• Calories: 323
• Total Fat: 6 g
• Saturated Fat: 1 g
• Sodium: 691 mg
• Total Carbohydrate: 44 g
• Dietary Fiber: 10 g
• Total Sugars: 4 g
• Protein: 6 g