Ingredients

1 leek (makes 1/2 – 3/4 cup after being chopped)
1 tbsp olive oil
1-1.5 lb white potatoes
2 1/2 cups broth (or water + bouillon)
1 sprig thyme
1/2 tsp parsley leaves (dried or fresh)
1 tsp salt (or to taste – this also depends on broth used)
1/2 tsp fresh cracked black pepper (or to taste)

Method

1. Remove the tough green leaves and the roots of the leek – you should be left with the white and light green tender part of the leek. Cut this part lengthwise so that you can wash in between the layers of the leek. Slice the cleaned leeks – you should have half circles that are ~0.5cm wide.
2. Peel and dice white potatoes into ~2cm cubes. Add into a medium sized pot with broth, thyme sprig, parsley, salt and pepper.
3. Add olive oil to a medium pan and turn to medium to medium-high heat. Meanwhile, turn the pot with the potatoes and broth to high heat.
4. While the broth is coming to a boil in the other pot, add leeks to the pan with olive oil and sauté until softened, stirring occasionally. The leeks may become lightly golden while softening. Add softened leeks to the pot with the rest of the ingredients.
5. Once the broth has come to a boil (whether this is before or after you have added the leeks) turn the heat down to medium and cook for 20 minutes (or until potatoes are fork tender).
6. Remove from heat once cooking time has finished, and carefully remove sprig of thyme from the soup.
7. Depending on the texture you would like your soup to be, you may choose to mash the potatoes in the soup (with a fork, wooden spoon, or potato masher) for a chunky soup, you can blend the soup if you want it to be smooth and creamy, or you can do half and half and mix them together. If blending the soup only fill your blender up to half full at a time (blend in batches if needed) and make sure the lid is on securely to avoid burns. I prefer the chunky version as it is more traditional and nostalgic for me, but the smooth version is great for dipping sandwiches and schnitzel into.

Notes:

1. You may buy packaged, premade broth, use homemade broth, or mix the appropriate amount of bouillon to make 2.5 cups of broth.
2. The type of broth that you use will determine whether the soup is vegan or not, and it will also determine the flavour profile when it is done.
3. If using fresh parsley, finely chop the leaves it before adding to the pot. If using dried parsley, crush the dried leaves between your fingers when adding to the pot so they are broken down more easily during the cooking time.
4. You can top you soup with anything you like. Some like extra black pepper, more fresh chopped parsley, fresh chives, or even grilled cheese croutons (cut a grilled cheese into small squares after cooking – Earth Island has tasty vegan mozzarella slices that are great for grilled cheese sandwiches!). I personally use Little Northern Bakehouse for my gluten-free bread, and goat’s milk mozzarella or cheddar for lactose-free cheese when I make grilled cheese for a side or topping.
5. If you are looking to save on washing up rather than time, you can cook the leeks in the pot before adding the rest of the ingredients, and use the same utensil you use for sautéing the leeks to mash the soup up after cooking. That way you have a one pot meal.