Potato Leek Tahini Soup

• Vegetarian
• Gluten free

• Produce

  • 2 stalks Celery
  • 1 can Garbanzo beans
  • 3 cloves Garlic
  • 3 Leeks, large
  • 1 tsp Thyme, dried
  • 2 lbs Yukon gold potatoes

• Canned Goods

  • 6 cups Vegetable broth

• Condiments

  • 1/2 cup Tahini

• Baking & Spices

  • 1 Salt and black pepper

• Dairy

  • 3 tbsp Butter, unsalted
  • 1 cup Heavy cream

Found on cookingandbeer.com

Ingredients

• 3 tablespoons unsalted butter
• 3 large leeks, dark green parts removed, diced
• 2 stalks of celery, diced
• 1 teaspoon dried thyme
• 3 cloves of garlic, finely minced
• 2 pounds Yukon gold potatoes, peeled and diced
• 6 cups vegetable broth
• 1 can drained garbanzo beans
• 1/2 cup tahini
• salt and black pepper
• 1 cup heavy cream
• Suggested Toppings: crumbled goats cheese, crushed red pepper, crispy chickpeas

Directions

• Melt the butter in a large dutch oven over medium heat. Once melted, add the leeks, celery, and dried thyme. Season with salt and black pepper. Stir. Cook for about 5 minutes or until the veggies are tender. Add the garlic and potatoes, cook for 2 minutes before stirring in the vegetable broth. Bring the soup to a boil and then simmer for 20 minutes.
• After 2 minutes, stir in the garbanzo beans and tahini. Simmer for 5 more minutes until the beans are warm and the tahini is fully incorporated.
• Taking an immersion blender (or transfer to a regular blender), blend the soup until smooth and creamy. Season to taste with salt and black pepper, and then add the heavy cream. Cook for 5 more minutes until nice and warmed through.
• Keep the soup warm on the stove or serve immediately topped with suggested toppings. Enjoy!

Nutrition