Velvety Dairy-Free Potato Leek SoupVeg

1

Slice off the dark green tops of the leeks and discard them.

2

Slice the white and light green portions in half lengthwise, then slice into thin pieces.

3

Rinse the sliced leeks thoroughly in a colander under cold water to remove any grit or sand, then set aside.

4

Peel the potatoes and slice them into evenly sized chunks to ensure uniform cooking.

5

Heat the olive oil in a large pot or Dutch oven over medium heat.

6

Add the cleaned leeks and sauté until softened, being careful not to let them brown. If they begin to brown, lower the heat.

7

Add the minced garlic and cook for an additional minute, stirring constantly.

8

Add the chopped potatoes, bay leaf, thyme sprigs, salt, and vegetable broth to the pot.

9

Bring the mixture to a boil, then reduce the heat to a simmer, cover, and cook until the potatoes are fork-tender.

10

Once the potatoes are tender, remove the pot from the heat.

11

Use tongs to remove the bay leaf and the woody thyme stems.

12

Blend the soup until you reach your desired consistency—either leave it slightly chunky or blend until completely velvety smooth using an immersion blender (or a regular blender in batches).

13

If you prefer a thinner soup, stir in additional broth.

14

Serve the soup hot, topped with a drizzle of extra virgin olive oil, freshly sliced chives, and a sprinkle of freshly cracked black pepper.