the best creamy soup recipe (no cream)!🥔🥣

This creamy and absolutely easy potato leek soup is always a family hit. With no cream and being able to make it fully vegan, it’s a great soup idea for almost anyone. Serve with toasty garlic bread and love your life! Make sure to give this one a try 🫶🏼

- 3 tablespoons unsalted butter

- 3 large leeks

- 2 garlic cloves, minced

- 2 pounds Yukon gold potatoes, cubed into bite size pieces

- 4 cups of chicken or vegetable broth (not low sodium)

- 1/2 teaspoon salt

- 1 bay leaf

- 2 - 3 thyme sprigs

- Pepper and more salt to taste.

Garnishes:

- Chives, finely chopped

- Bacon or my brown sugar black pepper bacon crumbles

- Black pepper (optional)

Directions:

1. Start by cleaning and prepping the leeks, garlic, and potatoes. Make sure to throughly clean the leeks.

2. In a large pot or Dutch oven, sauté the leeks until they are tender, but not brown. Add the garlic and cook until fragrant.

3. Next, add the potatoes, broth, salt, bay leaf, and thyme. Bring it to a boil.

4. Turn the heat to low, place lid on, and cook for 20 - 25 minutes or until the potatoes are very tender.

5. Take out the bay leaf and thyme. Blend until smooth using a immersion blender or blend in batches for a regular blender. If you want the soup thicker, let it simmer a bit more.

6. Season with pepper and more salt to taste. Serve immediately with chives, bacon crumbles, pepper, and garlic bread. Enjoy!

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