Potato and Leek Soup

I took my inspiration from here: http://www.foodnetwork.ca/recipes/Soup/Potatoes/recipe.html?dishid=7172 but tweaked it to be dairy free. It turned out really good. I’ve never had potato and leek soup before though, so I don’t have anything to compare it to, but I thought it was delicious.

Oh, and I had bought GIANT leeks at the farmers market on Saturday, seriously, these things were taller then my three year old, it was awesome.

Preparation time: 10 minutes
Cooking time: 20 minutes
Yield: 4

Potato and Leek Soup

Ingredients

• 3 tablespoons oil (I used olive oil) (45 ml)
• 1 onion, chopped
• 1 1/2 cups leeks, white part and a little green, sliced thinly (325 ml)
• 3 Yukon Gold potatoes
• 6 cups chicken stock (I used vegetable stock)  (1.5 L)
• 3 bay leaves
• 2 sprigs of fresh thyme
• 1/2 Juice of 1/2 lemon
• Salt and pepper

Directions

1. Heat the oil in a large soup pot over medium high heat. Add onions and leeks and sauté until soft, about 3 minutes. Add potatoes, season and stir. Add the stock, bay leaves and thyme and cook until potatoes are very soft. Puree soup in a blender or food processor, adding lemon juice and seasoning to taste.

I also only purred half the soup. Which thickened it up but still had some chunks of potato and leek to eat, which makes me feel fuller – I know it’s all in my head.