Potato Leek & Vegetable Soup

Potato Leek & veg Soup

Prep Time: 20 Min
Cook Time: 45 - 50 Min

Yields: 4 Servings

What You Need

• 2 Tbsp. EVOO
• 2 Tbsp. Unsalted Butter
• 4 cloves Garlic, crushed & minced
• 1 Tsp. Red Pepper Flakes
• 3 Leeks, light parts only. Halved & sliced.
• 3 Fresno Chilis, diced
• 2 Bell Peppers, (not green), diced
• 1 Tsp. Primal Palate Adobo Seasoning
• 1 1/4 C White Wine ( I used Sauv. Blanc)
• 4 C Pres. Choice Plant-Based Chik'n broth
• 3 C Water
• 4 Medium Sized Yellow Potatoes, peeled & chopped (large chop)
• 1 C Snap Peas, chopped
• 1 Tsp. Primal Palate Meat & Potatoes Seasoning
• 1 Tsp. Clubhouse Roasted Garlic & Peppers Seasoning
• 1 Tsp. Vegeta
• 1/3 C Fresh Parsley, chopped
• 1/2 C Grana Padano, finely shredded
• Himalayan Salt & Cracked Pepper 

Notes

• While I don't always post it in the recipe, it is important to be washing your vegetables, particularly leeks. There is dirt between every layer of the leek so make sure to wash them well.

Directions

• Begin heating your butter, EVOO, pepper flakes, and garlic in a large, deep non-stick pot / soup pot set to about medium. Once heated, stir and let sizzle for about a minute before adding all of your leeks, a good hit of both salt & pepper, and the adobo seasoning. Stir until your leeks are nice and coated in the seasonings. Let the leeks cook for 5 minutes, stirring occasionally before adding the fresno & bell peppers. Season again with salt & pepper, stir, and continue to cook another 7 - 10 minutes until your leeks are softened up.​

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• Pour in the wine and let that simmer until reduced by at least half. After the reduction, pour in your broth & water and increase your heat to bring your soup to a boil. Once the soup starts to boil, add the snap peas, potatoes, meat & potato seasoning, vegeta, and roasted garlic pepper seasoning. Reduce your heat to a simmer and stir a few times as the soup stops rapidly bubbling. Cover with a titled lid for 25 minutes OR until your potatoes are fork tender.
• Turn off the heat and fold in the parsley & grana padano. Taste your soup and adjust the salt / pepper if needed prior to serving. 
• Serve your bowls garnished with a pinch of pepper flakes, finely shredded grana, and a sprinkle of chopped parsley. ENJOY!
• Any leftover soup can be packed in an airtight container for up to 4 days.

HAPPY VEG