Potato Leek Soup (gluten-free, dairy-free, vegan)
Total time
Author: Lyndsay
Recipe type: Soup
Cuisine: gluten-free, dairy-free, vegan
Serves: 5-6
- 3-4 Tbsp olive oil
- 6-8 medium potatoes, peeled and chopped into 1" cubes
- 2 large leeks, sliced into rounds
- 6 cups veggie stock or 6 cups water + 1 veggie bouillon cube
- 2 tsp dried thyme, or 1-2 Tbsp chopped fresh thyme
- ½ tsp dried dill, or 1 tsp chopped fresh dill (optional)
- 1-2 tsp sea salt
- ½ tsp black pepper, and more to taste
- Heat olive oil in a large pot over medium heat.
- Add leeks and potatoes, and sauté for about 5 mins, stirring constantly.
- Add in thyme, salt, & pepper, and dill if using. Saute for another 5-10 minutes.
- Add veggie stock and bring soup to a near boil. Reduce to low heat, cover pot, and simmer for about 45 minutes.
- At the end of simmering, use a stainless steel immersion blender to puree of the soup in the pot until you reach the desired level of smoothness.
- Taste and add more salt and pepper if necessary.
- Garnish with fresh parsley or pumpkin seeds, and serve along side your favourite gluten-free toast.
Recipe by Naturopathic By Nature at http://naturopathicbynature.com/potato-leek-soup-gluten-free-dairy-free-vegan/
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