Potato Leek Soup

A rustic version of the classic soup, with vegetable broth and left-on potato skins.

3 large leeks, sliced lengthwise then sliced thinly crosswise
2 pounds potatoes, diced
3 tablespoons unsalted butter or oil
1 quart low sodium vegetable broth
a couple sprigs thyme
2 tablespoons chopped fresh parsley
sour cream (optional)
salt + pepper


In a large, covered pot over medium heat, cook the leeks and thyme in the butter or oil until softened, 5-10 minutes. Add the potatoes and cook, stirring, for another 10 minutes. Add the vegetable stock, bring to a boil, then simmer until the potatoes are tender. Remove the thyme, and puree part or all of the soup. I left half chunky (so rustic!) and pureed the other half. Season to taste with salt and freshly ground black pepper.

Garnish with parsley and sour cream, if you wish.