- 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
Optional – Leek oil for drizzling! (make with the green tops of leeks!)
- 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.
To make this vegan, add a 1/2- 3/4 cup raw cashews to the simmering potatoes and leeks, and let them get soft. Blend the soup as smooth as you can get it. Place back in the pot. Add a very tiny splash of vinegar or lemon juice ( 1/4 teaspoon) and stir in a teaspoon or two of nutritional yeast to taste if you like. Adjust salt and pepper.
Sometimes I’ll add a couple of handfuls of baby spinach right at the end, and blend this in- to give a beautiful greenish hue plus extra nutrients!
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