Leek & Potato Soup
A hearty leek & potato soup that is satisfying, yet light enough for autumn-spring.
Ingredients
4-5 Bunches of Leeks (if they are really thick use 3-4 bunches)
3 Medium Potatoes (size of your fist)
1/2-3/4 Cup Yellow Onion
1 Vegetable Broth Cube
Olive Oil
Salt
Garlic Powder
Pumpkin Seeds
Nutritional Yeast
Clean leeks thoroughly and chop, using mainly the white and light green parts of the leek. Chop the onion until finely diced. Slice the potatoes into thin* rounds (the thinner the slice, the faster they will cook).
Add olive oil to a tall pot and saute onion until translucent. Add the leeks and stir, just long enough to coat the leeks in oil. Add 2 Cups of water to the pot, along with the vegetable broth cube. Add salt, pepper, garlic powder (to preference).
Add potatoes to the pot and 1-2 Cups more of water. (All ingredients should be completely covered with water at this point- add more if needed).
Simmer on high for 20 minutes, or until potatoes are cooked through (pierce them with a fork to test). When done, blend the soup with a hand blender until creamy.
Serve topped with pumpkin seeds (toast them for additional flavor) and nutritional yeast.