I love simple food and I am especially fond of simple soup. There is something so nurturing about a pot of something simmering on the stove and filling the house with its aroma. This soup is about as simple as it can get and doesn’t contain cream or flour so it is both vegan and gluten free. Next time you have a friend on a limited diet dish this decadent and creamy soup up.
2 leeks, root and top 1/3 removed, sliced into 4″ pieces
4 Potatoes, peeled, rinsed and quartered
4 stems of Thyme (remove stem)
4 stems of Rosemary (remove stem)
4 cloves garlic, peeled
6 cups veggie stock (homemade stock is best)
Salt and pepper to taste
Remember: nothing has to be cut perfectly because it will be blended.
Bring this pot of goodness to a boil then immediately turn down the heat. Allow this to simmer for at least 45-minutes or longer. The potatoes and leeks should both be soft. If you have one, use an immersion blender, or transfer to a blender in batches, and blend this simple soup to a creamy consistency.
Personally, if I have time, I like to make soup a day ahead and reheat it before serving. I find that letting the soup rest really allows the flavors to combine.