Vegan Potato Leek Soup

Instructions

1. Step 1

   Trim the leeks, split them lengthwise, and rinse thoroughly between the layers. Slice the leeks, peel and cube the potatoes, chop the onion, and mince the garlic.

   Cookware: Chef Knife, cutting board

2. Step 2

   Heat the olive oil in a stockpot over medium heat. Add the leeks and onion and cook, stirring occasionally, until softened without browning.

   Timer: 8 min (fixed)

   Ingredients used: 400.0 gr Leek, 30.0 ml Olive Oil, 150.0 gr Yellow Onion

   Cookware: Stockpot, wooden spoon

3. Step 3

   Add the garlic and stir until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 8.0 gr Garlic

   Cookware: Stockpot, wooden spoon

4. Step 4

   Add the potatoes, vegetable stock, and bay leaf. Increase to high heat and bring to a boil.

   Ingredients used: 1.0 piece Bay Leaf, 800.0 gr Potato, 960.0 ml Vegetable Stock

   Cookware: Stockpot, wooden spoon

5. Step 5

   Reduce to low heat, partially cover, and simmer until the potatoes are very tender.

   Timer: 20 min (fixed)

   Cookware: Stockpot

6. Step 6

   Remove the bay leaf and take the pot off the heat. Blend the soup until smooth.

   Cookware: Immersion Blender, Stockpot

7. Step 7

   Return the pot to low heat. Stir in the lemon juice, salt, and black pepper, then warm through.

   Timer: 2 min (fixed)

   Ingredients used: 1.0 gr Black Pepper, 6.0 gr Fine Salt, 15.0 ml Lemon Juice

   Cookware: Stockpot, wooden spoon

8. Step 8

   Remove from the heat and serve hot.

   Cookware: Stockpot