POTATO LEEK SOUP

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Creamy, smooth, and with the perfect balance of leek and potato flavor, this potato leek soup is a great lunch and dinner idea, excellent to make ahead.

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STEP 1: Cut off the top and bottom parts of the leeks, slice them in half lengthwise, and rinse them with water to remove dirt between the layers. Slice the leeks and onion thinly.

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STEP 2: In a large pot, warm up the olive oil, add the chopped leeks and onions, and fry them for 5 minutes, stirring often.

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STEP 3: Add peeled and chopped potatoes, vegetable broth, bay leaf, thyme leaves plucked off the stem, salt, black pepper, and grated nutmeg.

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STEP 4: Cover with a lid, bring to a boil, then crack the top open, and simmer on medium-low heat until the potatoes are fork-tender (about 15-20 minutes).

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STEP 5: Turn the heat off and blend the soup with an immersion blender (or in batches with a regular blender) until you reach your desired texture.

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STEP 6: Stir in the greek yogurt.

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Serve in a bowl with a drizzle of good quality extra virgin olive oil, freshly ground black pepper, chopped chives, and a slice of toasted artisanal bread brushed with garlic.

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GET RECIPE, CLICK THE LINK BELOW

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POTATO LEEK SOUP

THEPLANTBASEDSCHOOL.COM

Creamy, smooth, and with the perfect balance of leek and potato flavor, this potato leek soup is a great lunch and dinner idea, excellent to make ahead.

THEPLANTBASEDSCHOOL.COM

STEP 1: Cut off the top and bottom parts of the leeks, slice them in half lengthwise, and rinse them with water to remove dirt between the layers. Slice the leeks and onion thinly.

STEP 2: In a large pot, warm up the olive oil, add the chopped leeks and onions, and fry them for 5 minutes, stirring often.

STEP 3: Add peeled and chopped potatoes, vegetable broth, bay leaf, thyme leaves plucked off the stem, salt, black pepper, and grated nutmeg.

STEP 4: Cover with a lid, bring to a boil, then crack the top open, and simmer on medium-low heat until the potatoes are fork-tender (about 15-20 minutes).

STEP 5: Turn the heat off and blend the soup with an immersion blender (or in batches with a regular blender) until you reach your desired texture.

STEP 6: Stir in the greek yogurt.

Serve in a bowl with a drizzle of good quality extra virgin olive oil, freshly ground black pepper, chopped chives, and a slice of toasted artisanal bread brushed with garlic.

GET RECIPE, CLICK THE LINK BELOW

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