This creamy soup is easy to make and uses no oil.
2 large leeks, well washed and sliced
5-6 cloves of garlic, minced
6 russet potatoes, peeled and cubed
2 bouillon cubes (I use Not Chick’n bouillon cubes) -
OR you can use four cups of vegetable broth and no bouillon cubes.
4 plus cups of water
Fresh thyme to taste (I use lemon thyme or plain thyme); rosemary; Herbes De Provence
Himalayan salt + black pepper.
Diced green onion for serving (optional)
Paprika for serving.
Soften leeks in a little water. Add garlic and diced potatoes. Add the four cups of water or the vegetable stock. Bring to a boil reduce heat, add herbs and simmer until the potatoes are softened. Using an immersion blender or a blender, blend the soup until creamy and adjust seasonings.
Serve with warm rolls.