Leek Soup

  • 2 tbsp vegetable oil
  • 1 medium onion, chopped
  • 2 shallots, peeled and chopped
  • 2 leeks, halved, rinsed and sliced thinly
  • 4 cups of vegetable stock
  • 2 tbsp fresh or 2 tsp dried thyme leaves
  • 1 large potato grated
  • salt and pepper to taste
  1. In a 6 quart pot, heat oil over medium-high heat.
  2. Add onion, shallots and leeks, cook, stirring for 5 minutes.
  3. Stir in stock and thyme, cover and bring to a boil.
  4. Add potato, salt and pepper, stir well and cook 20 minutes.
  5. Puree soup with an immersion blender or in food processor.
  6. Tasde and adjust seasoning, if needed.

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