This Creamy Potato Leek Soup is unbelievably easy to make that it's sure to become a staple in your house this winter. Brush a dish with oil (earthenware is recommended) and mix the potatoes, carrots and leeks in the dish along with the parsley or basil, salt and pepper.

It’s warming, comforting, hearty, satisfying and oh, soooo delicious! Half and quarter potatoes. A hot bowl of potato leek soup is a comforting meal made with leeks, an underutilized ingredient that can add a lot of depth and flavor to any dish. Place potatoes into a large bowl. Spread potatoes and leeks out evenly. Leeks are part of the onion family! Potato leek soup is simple to make, the mild flavors of leeks and the potatoes compliment each other so well. This vegan potato leek soup is everything you want a soup to be! Spread evenly in the dish, cover with foil and bake for 60 minutes or until vegetables are tender. Add leeks to bowl. ), COMFORTING, FLAVORFUL AND SO EASY! Reserve 1 tablespoon of the oil mixture. It is the quintessential scalloped potato recipe. Drizzle most of the oil into the potatoes and leeks. Remove the foil, sprinkle with cheese and return to the oven until the cheese melts. Although I like mine pureed, if you prefer yours a bit chunky you can use a potato masher instead of an immersion blender to give you bigger chunks. Repeat the potato, leek, potato, cheese layers, sprinkling with salt and pepper at each potato layer that doesn't get topped with cheese. Most importantly, you won’t believe how deeply satisfying, cozy and comforting it is. Sprinkle with 1/2 of the cheese. With a slotted spoon, transfer leeks to a blender. This Potato Leek Soup recipe is SO lusciously rich and velvety, you won’t believe it’s low fat without any cheese or cream!

Remove the foil, sprinkle with cheese and return to the oven until the cheese melts. This recipe showcases its delicate onion and garlic qualities and makes it the star! Just top with fresh chives and serve warm for a meal your family will love! Well, let’s just say I have been missing out! Out of this world is what this is. Add the leeks, thyme, salt and pepper and cook, stirring occasionally, until softened, about 6 minutes. Cover the bottom of the dish with 1/4 of the potato slices and sprinkle with salt and pepper.

Return water to a boil, add leeks, and cook until tender, 10 minutes. Add mustard, oil, vinegar, and 1/3 cup water; puree until very smooth. Potatoes and leeks are a match made in heaven…like cookies & milk, like peanut butter & chocolate, like cheese & wine, like champagne & strawberries….but I digress.