Comforting Little Potato and leek soup ready in less than 30 minutes! This recipe is vegan and gluten free too.

Prep
10 mins
Cook
15 mins
Serves
6
Ingredients
10
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Equipment

  • Large pot
  • Immersion blender

Ingredients

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  • 1 Tbsp canola oil
  • 3 leeks, rinsed and chopped
  • 1 small onion, finely chopped
  • 1 tsp garlic, minced
  • 1 tsp salt
  • 1 tsp dried parsley
  • 1 tsp dried thyme
  • 1/4 tsp paprika
  • 1.5 lbs Little Potatoes, quartered
  • 4 cups vegetable broth
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Instructions

  • Step 1

    To a large pot over medium heat, add canola oil, leeks, onion and garlic. Cook for 3 to 4 minutes, stirring often, until softened.

  • Step 2

    Add salt, parsley, thyme and paprika and cook one minute.

  • Step 3

    Add potatoes and vegetable broth and bring to a simmer over medium-high heat. Cover, reduce heat to medium, and cook for 8 to 10 minutes or until potatoes are tender.

  • Step 4

    If desired, use an immersion blender (or food processor) to puree some or all of the soup for a creamier texture.

  • Step 5

    Garnish with fresh parsley if desired and serve.