Potato Leek Soup
- 1 lb yukon gold potatoes, cubed
- 0.20 lbs. leeks, washed, sliced
- 0.20 lbs. fennel, washed, sliced
- 0.20 lbs. carrots, washed, sliced
- ⅛ lbs. onion, sliced
- teaspoons fresh thyme, chopped
- 1.07 teaspoon olive oil
- ¾ teaspoon salt
- pepper to taste
- 1 quarts veg stock, approx
- Add oil to pot heating at medium, then add leeks, fennel, and carrots, and a healthy pinch of salt.
- Sweat veggies until soft.
- Add the thyme, stir and cook another few minutes.
- Add the potatoes and cover with water/stock.
- When the potatoes are very soft, turn off the heat, and blend in a blender.
- Season to taste with salt and pepper.
Recipe by Vegaprocity at https://vegaprocity.com/2014/06/potato-leek-soup/
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