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Potato-Leek-Soup

Prep time: 15 min
Cook time: 1 hour 

  • 3 large carrots 
  • 3 stalks celery 
  • 4 cloves garlic 
  • 3 large leeks 
  • 4-5 medium potatoes 
  • 1 bunch green onions 
  • 2 quarts vegetable stock 
  • 12 oz heavy whipping cream (optional) 
  • 3 tbsp vegetable oil (or other high heat oil) 
  • 3 tbsp apple cider vinegar 
  • 3 tbsp oregano 
  • 3 tbsp thyme 
  • 3 tbsp pepper 
  • 3 tbsp salt 

Chop all vegetables coarsely. Heat oil in a large pot, then add carrots, celery, garlic, and leeks. Cook for 3-5 minutes or until tender. Add potatoes, stock, and spices. Bring to a boil and boil for 15 minutes or until potatoes are soft. Blend with an immersion blender or in batches with a conventional blender. Simmer for another 30 minutes to an hour, adding water if the mixture is too thick. Stir in cream and vinegar. Slice green onions and serve the soup with the green onions as a garnish. Salt to taste. 

 

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