Ingredients
- 2 Tablespoons olive oil
- 4 leeks, chopped and washed
- 6 to 8 Cups vegetable stock
- 2 pounds golden potatoes, peeled and diced
- 2 Tablespoons thyme, leave removed from stem
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ bunch parsley, chopped
- *Optional toppings: chives, green onions, dollop of Greek yogurt, shredded cheddar cheese, parmesan cheese.
Directions
- In a large stockpot, heat olive oil over medium high heat. Add leeks and saute for 5 minutes.
- Add stock, potatoes, thyme, salt and pepper.
- Cover and let simmer for 20 minutes or until the potatoes are soft.
- Using a potato masher, mash potatoes until broken down into small pieces OR using an immersion blender, blend until smooth and creamy. Taste and adjust seasonings.
- Serve into small soup bowls. Garnish with parsley (and additional toppings if using)
- Serve and enjoy!