Classic Potato Leek Soup with Vegetables
I am always looking for a new way to sneak more vegetables into our dinners. Cozy and comforting, this classic potato leek soup is everything you dream about with a few extra veggies.
Soup Ingredients
- 2 tablespoon olive oil
- 1 onion, peeled and chopped
- 1 large leek, roughly chopped
- 1 carrot, scrubbed and chopped
- 2 celery ribs, trimmed and chopped
- 3 cloves garlic, peeled and minced
- 4 large russet potatoes, peeled and roughly chopped
- 2 cup cauliflower florets
- 3 sprig thyme, leaves removed from sprig
- 2 small bay leaves
- 4 cups vegetarian broth
- Salt and pepper to taste
Toppings:
- 4 green onions, sliced
- Truffle oil
- Hemp Hearts
- Chopped Kale
- Corn Kernels
- Homemade or store bought croutons or crackers
Step 1: Instructions for the Soup
Heat olive oil over medium high heat in a dutch oven or heavy bottomed large pot. Add the onions, leeks, carrot and celery and saute for 3-5 minutes until they are softened. Add the garlic and cook for another minute or two until fragrant. Add the potatoes, cauliflower, thyme and bay leaves. Pour in the broth and season to taste. Reduce the heat to medium low and simmer for 25 minutes or until the potatoes and cauliflower are tender.
Step 2: Instructions for Pureeing the Soup
Remove pot from the heat and pour the soup mixture into a blender and blend until smooth. Return the soup to the pot and heat over low heat until the soup is heated through.
Step 3: Instructions for Serving
To Serve, assemble toppings on a serving board. Ladle the soup into soup bowls and have your family or guests top their soup at the table. To add even more veggies, I like mine with corn kernels and chopped kale. Enjoy!
