Creamy Potato and Leek Soup

Yields 8 cups

This recipe was served at our 2016 Annual Banquet, topped with a spoonful of Vegan Creme Fraiche.

  • 3 tablespoons vegetable oil
  • 4 leeks, white and light green parts only, coarsely chopped
  • 2 onions, chopped
  • 3 cloves garlic, smashed
  • 2 pounds gold or red potatoes, coarsely chopped into 1/2-inch pieces
  • 8 cups vegetable broth
  • 2 bay leaves
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper

Heat the oil over medium heat in a large soup pot. Add the leeks, onions, and garlic. Cook, stirring frequently, until softened.

Add the potatoes, broth, bay leaves, salt, and pepper. Decrease the heat to low, cover, and cook for 45 minutes or until the potatoes are very soft. Remove from heat and let sit for 5 minutes to cool slightly.

Transfer the mixture to a blender (in small batches if necessary) and process until smooth. Alternatively, use an immersion blender and blend the soup while in the soup pot.

 

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