Prep Time
10 min
Cook Time
25 min
Be sure to make a large batch of this tasty soup and you’ll have a few dinners for the week that can easily be re-heated!
Courtesy of Renee Reardin.
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ingredients
3
Tbsp butter
1
onion, chopped
1 ½
cups leeks, thinly sliced (white and light green parts only)
6
- 7 small yellow potatoes, chopped
2
stalks celery, chopped
6
cups vegetable broth
3
bay leaves
3
sprigs thyme
juice from ½ lemon
salt and pepper
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directions
Step 1
Heat the butter in a large saucepot on medium-high heat. Add the onion and leeks, and stir, sautéing for 2 minutes.
Step 2
Add the potatoes and celery, and stir, ensuring the butter is covering the potatoes.
Step 3
Add the vegetable broth and stir.
Step 4
Add the bay leaves and thyme, and cook until potatoes are soft, about 20 minutes. Stir occasionally.
Step 5
Purée the soup in a blender. Don’t have one? I used my Magic Bullet, and puréed the soup in a few batches.
Step 6
Pour the soup back into the pot on the stove, over medium-high heat, and add the lemon juice.
Step 7
Season with salt and pepper to taste.