Another one of my favorite simple, vegan soup recipes! Best part – this soup has very minimal ingredients and is also a great farmer’s market soup for the fall or winter when leeks are in season. Soups are also some of my favorite make-ahead meals for quick lunches during the week. I often make a big batch and portion them out into single serving jars for the week.

Potato Leek Soup

Makes approx. 8 servings

Ingredients

• 1 tbsp olive oil
• 3 large leeks, thoroughly washed and chopped
• 2-3 tbsp soy sauce
• 4-5 medium yellow potatoes, peeled and chopped
• ¾ tbsp dried oregano
• 1 tbsp dried thyme
• 2 bay leaves
• 8 cups water, chicken broth, or vegetable broth
• Salt and pepper to taste

Directions

1. Clean & prep leeks. If you’ve never cooked with leeks before, you’ll notice they are FILLED with sand and mud. To prep the leeks, remove the dark green tops and white bottom. Slice the remaining area lengthwise, and then chop horizontally down the leek. To wash, place all of the chopped leeks in a bowl of water and swish around with your hands to dislodge all of the mud and sand. Drain the leeks and repeat the process until the water looks clean. [Bonus] You can place the white bottom part of the leek with roots still attached in a cup of water in a sunny area of your home to regenerate! 
2. Heat olive oil In a large pot over medium heat.
3. Once heated, add half of the chopped leeks and cook until the leeks become translucent and a little browned (~10 minutes).
4. Stir in soy sauce and cook another minute or two until the soy sauce reduces completely. 
5. Add in your broth of choice, potatoes, oregano, thyme, and bay leaves. Continue to cook until the potatoes are soft and can be easily crushed into the side of the pan.
6. Once the potatoes are soft, blend the soup either with an immersion blender or in a traditional blender until smooth. Be careful to let the steam escape periodically if using a traditional blender.
7. If using a traditional blender, return soup to the pot.
8. Salt and pepper to taste.