Nobody enjoys scrolling through four paragraphs to get to the good stuff. Here's our recipe for Potato Leek Soup. Enjoy.
3 Tbl butter
3 Large Idaho potatoes, peeled and diced
2 Leeks, chopped (dark green tops removed)
3 cloves garlic, chopped
2 bay leaves
4 sprigs of thyme
2 Tbl Veg-geez Louise
1 Qt chicken stock or Vegetable stock
Melt butter in a dutch oven, then add leeks and garlic to pot. Sauté a few minutes to cook the leeks down.
Add potatoes to the dutch oven and season with Veg-geez Louise. Stir everything together.
Add bay leaves, thyme and chicken stock stirring to combine ingredients. Cover the dutch oven and allow to simmer until the potatoes are tender. About 30 minutes.
Remove thyme stems and bay leaves, then puree soup in vitamix or with an immersion blender. Once its all blended pour it back in the dutch oven (unless you used an immersion blender) and stir well to combine. Feel free to adjust the thickness to your liking by adding a bit more stock or cream to thin the soup out a bit. Read below.
We added 2 heaping tablespoons of sour cream to thicken it up, because we also LOVE sour cream. Feel free to do that or leave it out. Add salt and pepper to taste, serve and enjoy!