Potato Leek Soup

Potato Leek Soup

This potato Leek soup is good for the soul. It is easy and filling. I like to mash the potatoes a bit to add extra creaminess but you could leave it extra chunky. Top with yogurt or sour cream and extra dill. I used the vegan plain cashew yogurt from Trader Joes here. You could also easily use dried dill as a sub for fresh. You will just want to use less. This reheats like a dream so store leftovers in the fridge for 3-4 days.

Ingredients:

1 lb potatoes (any white flesh potato will work, you could try a purple variety but the color may not be appetizing)

2 medium leeks

1 tsp white miso paste

1 tsp vegetable bouillon or 1 cube vegetable bouillon

~4 cups water to cover

1 large bunch chopped fresh dill

1/2 lemon

salt and pepper to taste

Recipe:

1. chop and rinse the leeks

2. chop potatoes into bite sized pieces (the smaller the pisces the faster it will cook)

3. add oil to large dutch over or pasta pot and heat over medium heat

4. saute leeks for 2-3 minutes

5. add salt (great time for herb salt) and pepper

6. add chopped potatoes

7. cover with water

8. add tsp of miso paste and bouillon

9. add half the fresh dill

10. bring to a boil them simmer until potatoes are soft

11. use a potato masher to break up some of the potato pieces (optional)

12. add juice of half a lemon

Serve with more fresh dill on top.

https://youtu.be/ntOIoY9HalY