Herb Potato Leek Soup

Herb Potato Leek Soup

So my friends and I have been feeling a little sick lately. Plus its fall. perfect time to make a soup, right? I was going to make Potato Leek Soup, but Kroger didn't have any because I guess everyone wanted to make this soup. So I got green onions and figured I could kind of do the same thing.

Ingredients:

4 russet potatoes

1 bunch of green onions

1 Yellow onion

Leeks

Garlic

Vegetable broth

Milk (or dairy free options- I used almond)

Butter (or vegan alternative "butter")

Vegetable oil

Rosemary

Bay leaves

Thyme

Coriander

Shredded cheese (cheddar or parmesan work as a topping)

Salt and pepper

Instructions:

1. Chop up garlic, onions, and leeks. Peel and cut potatoes into small cubes.
2. Heat vegetable oil in a pot. Add in garlic, and yellow onions. Cook until soft
3. Add in potatoes. Add in vegetable broth. Add in water. Sorry for being so vague, I don't measure anything. I just added in some water so there wasn't too much vegetable broth and I needed some more liquid.
4. Add in rosemary, bay leaves, thyme, coriander, leeks, salt, and pepper.
5. Bring soup mixture in pot to a boil.
6. Reduce heat and bring to a simmer. Cook until potatoes are soft (~30 minutes)
7. Find rosemary, bay leaves, and thyme (remove from pot- compost them or toss them out)
8. Allow mixture to cool slightly. There are 2 options for the next part. Blending. You can add this soup to a blender to make it smooth, or you can use a hand blender to blend everything in the pot. You can make the soup as chunky or smooth as you please.
9. Add in a stick of butter into the soup.  Add in some almond milk to help achieve desired consistency.  It sounds like a lot, but its also a lot of soup.
10. Add in shredded cheese (of your choice, I chose parmesan and I added a whole bag). Let everything melt and just keep mixing/blending.
11. Garnish with some some cheese and some green onions.(I also added parsley, salt, pepper, and a pinch of paprika for presentation). YUM!