Potato Leek Soup

This is a creamy soup that is as easy as it is filling. The Yukon Gold potatoes have a smooth buttery flavor that make this soup a winner. It makes a delicious crock pot meal as well. This soup can easily be made vegan with the use of a quality butter substitute.

Soup with red pepper sauce and gluten-free cheese

Soup with red pepper sauce and gluten-free cheese

2 lbs Yukon Gold potatoes, washed and diced. I leave the skins on. Peeling is fine too.
2 Leeks, washed well! and sliced thin
8 Cups stock (use vegetable stock for vegetarian or vegan versions)
2 tsp thyme
3 TB butter

Place leeks, butter, and thyme in 8 qt stock pot and allow to brown while you dice potatoes. Stir occasionally. Allow leeks to cook down for about 7-10 minutes or how ever long it takes you to dice all the potatoes. Deglaze the stock pot with stock.

If you are going to make this in a crock pot, transfer to crock and add potatoes. Cover and let cook on low for at least 6 hours.

On the stove top, stir in potatoes. Cover and let simmer about 30 minutes on medium low, until potatoes are cooked through and begin to fall apart.

Before serving, mash soup with potato masher or whip with immersion blender. I mash lightly, leaving plenty of hearty chunks behind.

Serve with cheese or sour cream, red pepper aioli, pesto, or croutons.


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