Recipe by: Dr. Jill Shainhouse, ND

During the pandemic, I’ve been ordering some produce boxes from MamaEarth Organics. I can’t say enough good things about the quality of the fruits and veggies and their customer service has been top notch as well! This week’s bin included some leeks. I had some potatoes on hand, so naturally, this vegan potato leek soup was born! Cold weather has me craving warm, simple foods. This was so easy and so delicious.

Here’s what you will need:

2 tbsp of avocado or olive oil.

2 medium sized leeks (sliced). Only use the white and light green parts of the leek. Save the rest for vegetable stock!

5 medium sized yukon gold potatoes (peeled and diced)

1 large clove of garlic minced.

6 cups of vegetable stock (I use GoBio Boullion cubes if I don’t have any Homemade stock)

2 Bay Leaves

1/4 tsp of thyme (dried) or use a few sprigs of fresh time

Salt and pepper to taste

Optional toppings for serving: Top with chopped parsley or micro greens, vegan (or regular) shredded cheddar cheese.

Here’s what you do:

Heat oil in a large saucepan and sautee sliced leeks (only use the white and light green parts). Once softened, add in minced garlic.

Add all but 1/2 cup of the diced potato. Reserve the 1/2 cup chopped potato for the last 15 minutes of cooking.

Add stock and herbs.

Simmer for about 40 minutes, remove bay leaves and thyme twigs if you’ve used fresh thyme, and puree to desired consistency.

Add the remaining 1/2 cup of potato for the last 15 minutes of cooking- This will give the soup a chunkier consistency.

Add salt and pepper to taste and desired toppings and serve.