This winter classic is easy, quick, super creamy and packed with subtle flavor!
Ingredients
Ingredients
- 1 ½ cups Take Two Chef’s Blend Barleymilk
- 3 cups vegetable stock
- 3 tbsp. vegan butter
- 2 ½ cups sliced leeks (about 1 stalk, wash well and only use bottom white/light green end)
- 4 cups Yukon Gold Potatoes (peeled and diced ½”)
- ½ tbsp. minced garlic
- 1 bay leaf
- ¼ tsp salt
- ¼ tsp thyme leaves
Cooking Instructions
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Step 1
In a medium stock pot melt vegan butter and add leeks.
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Step 2
Sweat leeks over medium heat, and take care not to let the leeks brown from too high of heat.
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Step 3
Add garlic and sauté for 1 minute.
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Step 4
Add vegetable stock and Take Two Chef’s Blend Barleymilk.
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Step 5
Add potatoes, bay leaf, thyme and salt.
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Step 6
Bring to a boil, reduce to a simmer until potatoes are breaking apart easily.
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Step 7
Carefully transfer into a blender and blend until smooth. *20-30 seconds on high. If soup is too thick after blending, add more broth a little bit at a time until desired consistency.
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Step 8
Serve warm topped with diced chives and thyme sprig. Add salt and pepper to taste.
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Step 9
Let soup cool and store in an airtight container, chill leftovers in refrigerator for 3-4 days.
