Vegan Potato Leek Soup
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My csa box has been full of potatoes, leafy greens, and leeks lately, making potato leek soup the perfect recipe. I’ve adapted a recipe that I found on epicurious (my go to site for recipes), and come to have this standby:
3 tablespoons of Olive Oil
1 pound potatoes chopped into 1″ cubes (I just use whatever is in the csa box, but Yukon Gold, Russet, etc would work fine)
3 leeks (white and pale green parts only)
4 cloves of garlic (I’m a garlic lover, and even put in more sometimes)
1 tsp salt
4 cups of broth
1 head leafy green (mustard greens, kale, chard, etc)
2 teaspoons thyme
Salt and pepper to taste
Saute leeks in olive oil over medium heat until the leeks get soft and translucent. Add in garlic , saute for 3 minutes. Add in salt, potatoes and broth, bring to boil and simmer for 20 – 25 minutes. Add in leafy greens and thyme, cook until greens are wilted, about 5 minutes. Remove from heat. Pour half to two thirds of the soup into the blender, then add back into the pot.