Vegan Potato Leek Soup

Instructions

1. Step 1

   Use the vegetable peeler to peel the potato, then use the chef's knife on the cutting board to dice it into 2 cm pieces. Slice the thoroughly washed leek, finely dice the yellow onion, and mince the garlic clove.

   Cookware: Chef Knife, cutting board, Vegetable Peeler

2. Step 2

   Heat the olive oil in the large pot over medium heat. Add the leek and yellow onion and cook, stirring with the wooden spoon, until very soft and glossy without browning.

   Timer: 10 min (scalable)

   Ingredients used: 500.0 gr Leek, 30.0 ml Olive Oil, 150.0 gr Yellow Onion

   Cookware: large pot — medium heat, wooden spoon

3. Step 3

   Add the garlic clove, thyme, and black pepper. Stir until the garlic smells fragrant but has not browned.

   Timer: 1 min (fixed)

   Ingredients used: 1.0 tsp Black Pepper, 3.0 clove Garlic, 2.0 tsp Thyme

   Cookware: large pot — medium heat, wooden spoon

4. Step 4

   Add the potato, vegetable broth, and bay leaf, stirring to combine. Bring the soup to a full boil over high heat.

   Ingredients used: 1.0 leaf Bay Leaf, 900.0 gr Potato, 1200.0 ml Vegetable Broth

   Cookware: large pot — high heat, wooden spoon

5. Step 5

   Reduce to low heat and maintain a gentle simmer, stirring occasionally, until the potato breaks apart easily when pressed with the wooden spoon.

   Timer: 20 min (scalable)

   Cookware: large pot — low heat, wooden spoon

6. Step 6

   Turn off the heat and use the wooden spoon to remove the bay leaf. Keep the immersion blender head submerged while blending until the soup is smooth, then stir in the salt after tasting.

   Ingredients used: 3.0 gr Salt

   Cookware: Immersion Blender — blend, large pot — heat off, wooden spoon

7. Step 7

   Use the ladle to divide the hot soup into 4 portions and serve.

   Cookware: ladle