Description
Made without a drop of cream, this rich potato leak soup is surprisingly smooth, silky and a warm delight.
Ingredients
Scale
- 3 tablespoons olive oil
- 1 onion (diced)
- 3 leeks (white and light green parts sliced)
- 3 carrots (peeled and diced)
- 3 stalks celery (finely chopped)
- 3 cloves garlic (minced)
- 5 small or 3 medium potatoes (peeled and diced)
- salt and pepper (to taste)
- 1 tablespoon fresh thyme (chopped)
- 5 cups vegetable broth
For the Parmesan croutons:
- 2 cups whole wheat bread cut into 1” chunks
- 2 tablespoons olive oil
- ¼ cup shredded Parmesan cheese
- salt and pepper (to taste)
Instructions
- In large soup pot, add olive oil over medium-high heat.
- Add onion, leeks, carrots, celery, garlic, and potatoes, season with salt and pepper, and cook until softened, about 10-12 minutes.
- Add thyme and vegetable broth, and bring to a simmer.
- Reduce heat and let cook for 15 more minutes, until potatoes are softened.
- Using an immersion blender or high-powered blender, puree until smooth.
- To make the croutons:
- Preheat oven to 375 degrees F.
- Add olive oil to a bowl, then add bread cubes, tossing to coat.
- Toss with cheese and season with salt and pepper.
- Place on baking sheet and bake in preheated oven for 8-10 minutes, until golden.
- Category: Main, Side