Potato Leek Soup

Potato Leek Soup

Serves 4 /. Time 40 minutes

2 tablespoons olive oil
2 russet potatoes, peeled and chopped into large pieces
3 leeks, chopped
2 celery stalks, chopped
1 shallot, chopped
4 cups vegetable broth
½ tsp dried rosemary
½ tsp dried thyme
kosher salt & fresh ground pepper
toppings: bacon, chopped green onions, chopped chives, toasted bread croutons

1/ Heat olive oil in dutch oven over medium heat. Add leeks and sauté for about 5 minutes until fragrant and golden.

2/ Add chopped celery & shallot and continue to cook for 2 minutes. Next, add potatoes, thyme, rosemary & 1 tsp. kosher salt.Cook for 1 additional minute.

3/ Add vegetable broth and bring to a boil over medium high heat. Reduce to a simmer and cook for 10-12 minutes until the potatoes are soft.

4/ Once potatoes are soft, use an immersion blender to completely blend the potatoes & other vegetables.

5/ Serve with suggested toppings.