Vegan Potato Leek Soup

• Vegan
• Gluten free

• Produce

  • 2 Bay leaves
  • 1/4 cup Chives, Fresh
  • 3 cloves Garlic
  • 2 tsp Herbes de provence
  • 3 Leeks, large
  • 1/4 cup Parsley, fresh
  • 1 White onion, large
  • 10 Yukon gold potatoes, medium
  • 1 Zucchini, large

• Canned Goods

  • 6 cups Vegetable broth

• Baking & Spices

  • 1/4 tsp Nutmeg
  • 1 Salt and pepper

Found on cearaskitchen.com

Description

Ingredients

• 1 large white onion, chopped
• 3 large leeks, chopped (remove and dont use the hard green parts of the leeks)
• 3 cloves garlic
• 2 tsp herbes de provence
• 1 large zucchini, peeled and chopped
• 10 medium Yukon gold potatoes, cut into quarters (2.5 pounds, I do not peel my potatoes but scrub them before cooking instead)
• 6-8 cups vegetable broth
• 2 bay leaves
• salt and pepper to taste
• ¼ tsp nutmeg
• ¼ cup fresh parsley, chopped
• ¼ cup fresh chives, chopped

Directions

• Over medium heat, in a large and deep pot, slowly cook the onions and leeks until they turn soft and begin to caramelize (8 to 12 minutes). When needed, add a splash of vegetable broth to keep the vegetables from sticking to the pan.
• Add the garlic, herbes de provence, and zucchini. Stir and cook for 5-6 minutes until the zucchini is lightly sauteed.
• Add the potatoes, 6 cups of vegetable broth, and bay leaves. Cover and bring to a boil. Reduce heat and leave to simmer for 30 minutes or until the potatoes are soft.
• Remove the bay leaves from the soup (dont toss them out!) and blend with an immersion blender until creamy or by carefully transferring to a blender in batches. Add salt, pepper, and nutmeg. Add the bay leaves back in.
• Simmer the soup for an additional 10-15 minutes. This will help the flavors come together and it will also thicken the soup. Add additional vegetable broth or water (up to 2 cups until you reach desired consistency). Taste test and add additional salt, pepper and/or herbs to taste.
• Garnish with fresh parsley and chives. Serve with homemade bread for a full meal. Enjoy!