Potato Leek Soup

by Ashley Fehr

(135 votes, average: 3.53 out of 5)

Comforting Little Potato and leek soup ready in less than 30 minutes! This recipe is vegan and gluten free too.

Ingredients

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Preparation

Step 1 out of 5

To a large pot over medium heat, add canola oil, leeks, onion and garlic. Cook for 3 to 4 minutes, stirring often, until softened.

Step 2 out of 5

Add salt, parsley, thyme and paprika and cook one minute.

Step 3 out of 5

Add potatoes and vegetable broth and bring to a simmer over medium-high heat. Cover, reduce heat to medium, and cook for 8 to 10 minutes or until potatoes are tender.

Step 4 out of 5

If desired, use an immersion blender (or food processor) to puree some or all of the soup for a creamier texture.

Step 5 out of 5

Garnish with fresh parsley if desired and serve.