Gluten-Free Potato and Leek Soup (Creamy and Dairy-Free)

Ingredients

• 4 medium Potatoes, peeled and diced
• 2 medium Leeks, white and light green parts, sliced
• 6 cups Vegetable Broth
• 2 tablespoons Olive Oil
• 2 cloves Garlic, minced
• 1 teaspoon Fresh Thyme
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat olive oil in a large pot over medium heat.
2. 2Add sliced leeks and cook until softened, about 5 minutes.
3. 3Add minced garlic and cook for another minute until fragrant.
4. 4Add diced potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes, or until potatoes are tender.
5. 5Remove about 2 cups of the soup and blend until smooth using an immersion blender or regular blender.
6. 6Return the blended soup to the pot and stir to combine.
7. 7Stir in fresh thyme and season with salt and pepper to taste. Serve hot.

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