Comforting Little Potato and leek soup ready in less than 30 minutes! This recipe is vegan and gluten free too.
Equipment
- Large pot
- Immersion blender
- 1 Tbsp canola oil
- 3 leeks, rinsed and chopped
- 1 small onion, finely chopped
- 1 tsp garlic, minced
- 1 tsp salt
- 1 tsp dried parsley
- 1 tsp dried thyme
- 1/4 tsp paprika
- 1.5 lbs Little Potatoes, quartered
- 4 cups vegetable broth
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Instructions
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Step 1
To a large pot over medium heat, add canola oil, leeks, onion and garlic. Cook for 3 to 4 minutes, stirring often, until softened.
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Step 2
Add salt, parsley, thyme and paprika and cook one minute.
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Step 3
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.
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Step 4
If desired, use an immersion blender (or food processor) to puree some or all of the soup for a creamier texture.
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Step 5
Garnish with fresh parsley if desired and serve.
