Whenever you find yourself with potatoes and leeks, the next logical step is always potato leek soup! Here is an easy and delicious recipe that avoids cream and meat, for all you veggies and vegangelists out there. It may be simple but it packs flavor, especially when you use fresh, TaylOrganic ingredients. If you're looking for something richer, add some cream and/or butter. Soups are incredibly forgiving and improvisation is encouraged!
(Tip: the best way to clean leeks is to soak 'em in some water)
1 lb. potatoes, diced 1 in. or smaller
~4 leeks, white and green parts, cleaned and sliced thin
1 qt water (you could substitute broth or add bouillon)
1 bay leaf
3 sprigs thyme, tied together
salt and pepper
optional: cream, butter, bacon
1 bunch chives (1/2 cup), sliced thin
Place all ingredients, except chives, in a pot. Cook 20-30 minutes until potatoes are soft. Remove thyme and bay leaf. For smoother soup, add mixture to blender (make sure soup isn't too hot when you do this; if you have an immersion blender, this would be best). For chunkier soup, use a potato masher right in the pot until soup has reached desired consistency. Serve hot or cold in bowls with chives sprinkled on top. (The chives pack a bunch of flavor so don't forget 'em!)
Serve with a salad for a filling and healthful summertime meal.