INGWEDIENTS

• 4 leeks

• ½ lemon, juiced and zested

• 3 springs of rosemary, bundled

• 1 shallot

• 2 cloves garlic, grated

• 1 cup milk of choice
  (Chef prefers Oat Milk here)

• 6 cups vegetable broth*

• 2 pounds of yellow potatoes

• 4 tbsp of unsalted butter of choice

• drizzle of olive oil

• salt + pepper

*Homemade or store-bought veggie broth is fine.
Thanks, Ina!

INSTWUCSHUNS

1. Wash your leeks thoroughly. Chop up white and light green portions of the stalk into small strips. (Don’t throw away the tough green tops: they’re great to add to homemade vegetable broth!)

2. Take your potatoes and cube them into small chunks. (Careful with the knife!)

3. Take the three sprigs of rosemary and tie them into a bundle with kitchen twine.

4. Juice the 1/2 lemon and zest the skin.

5. In a heavy-bottomed, large pot, add your butter and a drizzle of olive oil.

6. Turn to medium heat, and add your leeks. Season with salt and pepper. 

7. Cook them down for about 5 minutes, until soft, closer to translucent than opaque, and starting to brown a little bit. Adjust with your stove. (If you need a little less or more time, that’s blokay!)

8. Turn down the heat and add the vegetable stock, grated garlic, lemon zest and juice, potato chunks, and rosemary bundle.

9. Bring to a high simmer, low boil and cook for about 20 minutes, or until the potatoes are soft. 

10. While this is cooking, slice and pan-fry your shallots to a crisp to top the soup. 

11. Add in your milk of choice. 

12. Here you can choose to mash the potatoes to make more of a hearty stew or smooth with an immersion blender. Whatever works for YEW! 

13. Once the soup reaches your desired consistency, bowl up, top with fried shallots, a drizzle of olive oil and any additional toppings or herbs your heart desires! 

14. Blenjoy!