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Rustic Leek and Potato Soup

V, GF
Servings 5 people
Author Ashley

Ingredients

  • 1 tablespoon avocado oil
  • 1 small onion
  • 1 garlic clove
  • 2 large leeks, white and light green parts only
  • 1 tablespoon fresh thyme
  • 1/2 teaspoon dry mustard
  • 775 grams russet potatoes, peeled and chopped
  • 6 cups vegetable broth
  • 2 bay leaves
  • 1 can white kidney beans, drained and rinsed
  • sea salt and fresh pepper, to taste

Instructions

  • Heat the oil in a large pot over medium-low heat. Meanwhile, prep the veggies by peeling and roughly chopping the onion, garlic and potatoes. Trim the leeks, split them in half lengthwise and roughly chop. Give the chopped leeks a good rinse to remove any dirt. 
  • Add the onion, garlic, leeks, thyme and mustard to the pot and sauté until softened, about 5 minutes. Add the potatoes and cook for a further 7-10 minutes, stirring often.
  • Once the potatoes have softened a bit, add the broth, bay leaves and kidney beans. Season with salt and pepper, stir, cover, and bring to a boil. When the soup starts too boil, reduce the heat. Simmer for 20 minutes or until the potatoes are soft. Remove the soup from the heat and allow to cool slightly.
  • When the soup has cooled a bit use and immersion blender (or transfer the soup to a regular blender) and blend until smooth. Reheat the soup and serve or pop it in the fridge for meals to come.