Potato Leek Soup

Ingredients

INGREDIENTS

2 Russet Potatoes (or 3 Yukon Golds)

2 Leeks

1 Garlic Clove

4 Cups Low Sodium Vegetable Broth

1/4 tsp Salt

1/4 tsp Black Pepper

1/4 tsp dried Thyme

2 Bay Leaves

1 tsp Vegan Worchestershire Sauce

Fresh Chives for garnish

Directions

Trim off the root end of each leek, and all but about 1″ of the dark green leaves of the other end.
Cut the leeks lengthwise (root to tip) and then slice into 3/8″ ribbons
Add chopped leeks to a bowl of cold water and rinse thoroughly. Drain leeks and add to a large soup pot.
Add just enough water or veg broth to prevent sticking, and saute the leeks until they are very soft. About 10-15 minutes.
Add 1 clove of minced garlic and stir.
Meanwhile, peel and cut the potatoes into equal sized cubes and add to the soup pot.
Add 4 cups of low sodium vegetable broth, salt, pepper, thyme, and bay leaves and bring to a boil
Reduce heat and cover. Let simmer until potatoes are very soft – about 15-20 minutes.
Remove from heat and blend using your blender or immersion blender.
Stir in Worcestershire Sauce.
Taste and adjust any seasonings.
If too thick simply add a little more broth or water.
Garnish with fresh chives, parsley, crispy french fries, or vegan sour cream.

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