Potato Leek Soup!
—Not On Website, Soup
Ingredients
2–3 Large leeks -1 ½ inch -2 inches in diameter ( 5 -6cups) Or sub 2 large white onions.
4 tablespoons olive oil,butter or ghee)
4–6 cloves garlic, rough chopped
1 tablespoon fresh thyme (or substitute sage, or 1 tsp dry thyme or herbs de Provence)
1 1/2 pounds yukon gold potatoes- thinly sliced. (the thinner, the faster they will cook!) or use any thin-skinned potato- red, fingerling, most little potatoes with thin skins.
6 cups veggie broth or chicken stock
1 1/2 teaspoons salt, more to taste
½ teaspoon fresh cracked pepper
½– 1 cup sour cream ( or see notes for vegan)
2 tablespoons fresh chives ( or scallions) for garnish
Directions
Cut leeks in half lengthwise and slice leeks into ¼-inch thick slices. Rinse under running water to removed dirt and sediment. ( The water will help soften the leeks as well.) Heat oil in heavy-bottomed pot or dutch oven, over medium heat. Add rinsed leeks and sauté until tender, golden and fragrant, 8-10 minutes. Add garlic and thyme and sauté for 2-3 more minutes.
Add potatoes, stock, salt, pepper and fresh thyme. Bring to a boil, turn heat to low and simmer, covered, for 15-20 minutes, until potatoes are fork-tender.
Make the optional leek oil.
When the potatoes are tender, use an immersion blender and blend the soup until smooth- or blend in batches in a regular, until very smooth and silky (remember, you don’t want to fill up a blender with hot liquid, or you will have a soup explosion- so blend in small batches, less than half full, holding the lid down firmly covered with a kitchen towel. )
Return the silky smooth soup to the pot, bring to a simmer over low heat, and stir in the sour cream. Taste and adjust salt and pepper.
To serve, divide among bowls, drizzle with the leek oil, sprinkle with fresh chives or scallions.