Begin by dicing the 6 potatoes (but not peeling them). Then dice 2 leeks, using all the white part and about half of the green part. Heat 2 Tbsp. olive oil in a dutch oven over medium heat, then add the leeks and saute them for several minutes.
After the leeks soften, add the potatoes, half a diced yellow onion, and 2 minced cloves of garlic, and saute them for appx. 3-5 minutes more.
Add 0.5 teaspoons each rosemary and thyme, and stir to cover the potatoes. Add 4 cups vegetable stock and bring to a boil, then reduce to a simmer and cover for appx. 20 minutes, until potatoes are soft.
Next, add 2 cups plain almond or soy milk, then add salt and pepper to taste (I used 2 tsp. each salt and pepper, then added more at the table).
Finally, use an immersion blender (or transfer to a blender in batches) to puree the vegetables. If the soup is too thick for your taste, add extra vegetable stock or milk.
Serve topped with extra diced leeks.
St. Paddy's Day Potato Leek Soup
- 6 medium potatoes with skin, diced
- 2 large leeks, all white and about half the green parts (reserve the rest for later), diced
- 0.5 large yellow onion
- 2 cloves garlic
- 2 Tbsp. olive oil
- 0.5 tsp. thyme
- 0.5 tsp. rosemary
- 4 cups vegetable stock
- 2 cups plain soy or almond milk
- 2 tsp. salt, or to taste (I think this recipe benefits from a little extra kick of salt)
- black pepper to taste
- Heat oil in dutch oven or large pot over medium heat. Add chopped leeks and allow them to soften.
- After a couple of minutes, add the onion, potatoes and garlic and saute for another 3-5 minutes.
- Add thyme and rosemary and stir to cover the potatoes.
- Add the vegetable stock. Bring to a boil, then reduce heat, cover and simmer for appx. 20 minutes, until potatoes are soft.
- Add soy/almond milk.
- Add salt and pepper to taste.
- Use an immersion blender (or transfer to a blender in batches) to puree the potatoes and onions.
- If the soup is too thick for your taste, add extra broth or milk and stir.
- Serve with remaining leeks on top.