Leek & Potato Soup

INGREDIENTS:

4 cups Vegetable Broth (divided)

1/2 Yellow Onion (medium, chopped)

2 Leeks (medium, chopped)

1 stalk Celery (chopped)

2 Garlic (clove, chopped)

Sea Salt & Black Pepper (to taste)

3 Yellow Potato (peeled and cubed)

1/4 oz Thyme Sprigs (whole)

1/8 tsp Cayenne Pepper

2 tbsps Chives (chopped, optional)

DIRECTIONS:

1. Heat a splash of broth in a large pot over medium-high heat. Add the onion, leeks, celery, and garlic and sauté for three to five minutes, or until tender, stirring frequently. Season with salt and pepper.

2. Add half of the remaining broth and use a wooden spoon to lift off any browned bits stuck to the bottom of the pot. Add the potatoes, thyme, and cayenne pepper. Stir to combine, then add the remaining broth.

3. Bring the soup to a boil, then reduce the heat to medium-low. Cover and simmer for 10 to 15 minutes or until the potatoes are tender.

4. Remove and discard the thyme stems. Using an immersion blender, blend the soup until smooth. Alternatively, add to a blender and blend to the desired consistency being careful to vent as needed

5. Divide evenly between bowls and garnish with chives. Enjoy!

  NOTES:

Leftovers

Refrigerate in an airtight container for up to three days. Freeze for up to three months.

Serving Size

One serving is approximately one cup.