Vegan Leek and potato soup

Instructions

• To start, prepare the leeks by discarding the root ends and thick dark green parts. Cut the leeks in half lengthwise and rinse under cold water to remove any sand and debris. Alternatively, slice the leeks, place them in a colander, and wash well under running water. Additionally, cut the potatoes into cubes, and optionally peel them or leave the skin on.
• In a large pot, heat the oil or water over medium heat. Add the leeks and cook, stirring frequently, until they are soft and wilted, approximately 10 minutes. During the last 5 minutes of cooking the leeks, add the garlic, making sure not to brown the leeks as you adjust the heat as necessary.
• Next, add the prepared potatoes, broth, bay leaves, herbs, and salt to the pot, bringing the mixture to a boil. Reduce the heat, cover the pot, and allow the soup to simmer on low for 15 minutes, or until the potatoes are fork-tender.
• Once the potatoes are cooked, remove the bay leaves from the pot. Then, using a hand-held immersion blender, puree the soup until smooth, or leave it slightly chunky. Alternatively, use a regular blender to puree the soup in batches. Remember to taste the soup for seasoning and adjust as needed.
• Finally, serve the smooth leek and potato soup warm, garnished with chopped parsley and crispy chickpea croutons. Enjoy this delicious dish with a side of crusty artisan bread for a satisfying meal. Bon appétit!