Ingredients
Units
Scale
- 2 tablespoons OLIVE OIL
- 2 cups thinly sliced LEEKS (white part only)
- 2 roughly chopped ONION
- 4 cloves GARLIC, smashed
- 1/2 teaspoon dried DILL
- 1/2 teaspoon dried ROSEMARY
- 1/2 teaspoon dried THYME
- 4 cups RUSSET POTATOES, peeled and 1/2 ” cubed
- 5 cups chicken or vegetable BROTH
- 2 tablespoons NUTRITIONAL YEAST (such as Bragg’s—adds cheesy flavor)
- 1/4 cup cheddar cheese
- 1/2 teaspoon SEA SALT or to taste
- BLACK PEPPER to taste
Instructions
- In large pot, saute leeks, onion and garlic until tender. Add dill, rosemary and thyme and saute another minute or two. Transfer leek mixture to blender. Reserve.
- Add potatoes and broth to pot. Bring to boil and simmer until potatoes are tender.
- With a slotted spoon, transfer 1/2-3/4 of the boiled potatoes (depending how chunky you like your soup) to blender along with remaining ingredients and 2-3 cups of the broth from the pot (or enough to puree the leek and potato mixture). Allow contents in the blender cool a few minutes before blending on medium/low until smooth (if you choose not to wait for the mixture to cool a bit, please use care when blending! Hot mixtures can blow the top off a blender, splattering hot liquid on you and all over the kitchen … I’ve done it more than once … ouch!).
- Return blended mixture to pot and bring to gentle simmer for 5-10 minutes or until heated through.
- Serve topped with Pan-Fried Croutons and crumbled bacon bits (optional).
- Prep Time: :15
- Cook Time: :35
- Category: Soup
- Method: Stove Top
Nutrition
- Serving Size: 8