Potato Leek Soup (No Dairy, Vegetarian)

This recipe is very forgiving. If you want it to be vegan or dairy free omit the butter and use a little more olive oil

Ingredients

• 1 Tablespoon butter
• 1 Tablespoon olive oil
• 2-3 leeks (white parts only) sliced very thin
• 3-5 gold potatoes, scrubbed, quartered and sliced thin
• 2-3 carrots, sliced in half lengthwise, then chopped fine
• 2 cloves garlic, minced
• 4 cups vegetable stock (If I don't have any I use water and 2 veggie bouillon cubes)
• 1 can chick peas (Rinsed)
• Flat leaf parsley, if you have it
• Salt and pepper to taste

Directions

1) On medium heat cook olive oil, butter and leeks in a dutch oven or large soup pot. Stir until the butter melts and then turn heat down to medium low and cover.

2) Wash and prep your carrots and potatoes.

3) Stir the leeks after 5 minutes.

4) After 10 minutes, add the potatoes and carrots. Turn the heat to medium. Stir, cooking until they're almost tender,

5) Toss in the garlic, and stir for around 2 more minutes.

6) Add the chick peas, and cook, stirring for a minute or two.

7) Add the stock and parsley (if you're using it) and bring the soup to a simmer.

8) Simmer until the potatoes and carrots are fully soft (this will be around 15 minutes, depending on how large the pieces are) then either eat it the way it is, or for a really creamy soup (that has no cream) puree one cup of the soup and add it back. (I prefer to puree, but I have an immersion blender that makes it easy.)

9) Serve or let cool to room temperature and freeze flat in freezer bag to save space.

Note: When reheating you may need to add a little water to the soup.


Additions I have made that worked very well:
3-4 shakes of green Tabasco when adding broth
Smoked salt when serving (it adds a meatiness without meat)
Bacon when serving
Cheddar cheese when serving
Applewood smoked cheddar cheese when serving (this was amazing)
Chives when serving
Finely chopped green onions when serving