Leek and Potato soup

This is such a simple yet satisfying dish, warming when the weather changes and best when these simple veggies are fresh. This recipe is vegan but you can always add cream for a richer version.

INGREDIENTS

• 1 -2 tablespoon olive oil

• 3 medium leeks (use white and light green parts only - remove and discard root ends and thick dark green parts)

• 2 1/2 lbs potatoes, cubed 1/2 inch (peeled or with skin on); i like using our yukon golds

• 1 1/2 teaspoons dried thyme or Herbes de provence

• 1 bay leaf

• 4 cups water or low-sodium vegetable broth

• mineral salt, to taste

• 1/4 cup chopped parsley, to garnish

Slice the leeks, then put in a colander and wash well under running water. Should yield 4 – 5 cups. Cut potatoes into 1/2 inch cubes. Feel free to peel the potatoes or leave the skin on (I leave the skin on but it’s your preference).

In a large dutch oven or pot heat the oil over medium heat. Add the leeks and cook, stirring frequently, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown the leeks.

Add the potatoes, broth, bay leaves, herbs, salt to the pot and bring to a boil. Reduce heat, cover, and simmer on low for 15 minutes, or until the potatoes are fork-tender.

Remove the bay leaves, and puree the soup using a hand-held immersion blender until smooth (or leave a little chunky). Alternatively, use a regular blender to puree the soup in batches. Taste for seasoning.

Serve warm with chopped parsley, crispy chickpea croutons, and a side of crusty artisan bread.