It’s officially soup weather here in Logan, utah. A little early if you as me:)
Today we’re making a healthy and hearty potato leek soup.
So easy. So healthy. So creamy. And vegan!
All you need are
7 small yellow potatoes
4 cups veggie broth
1 small white onion
4 cloves of garlic
A little olive oil
2 leeks
Rosemary and thyme
Plus a bit of salt, pepper, and roasted red pepper flakes.
Blending everything up once tender is what makes this soup so creamy and satisfying.
Perfect on its own or with a nice chunk of crusty bread.
Keeps in the fridge for up to a week and can be frozen for later use.
I hope you enjoy!!
