Such a great invention. Potato and leek soup. I grew up loving the subtle flavour combination of them two intermingled into a warm and finely puréed meal. The new addition of carrot, dill and thyme makes for such a good extra effect. Perfect either way, for cold winters days.
4 tablespoons olive oil
6-8 medium sized potatoes, chopped into cubes
2 large leeks, sliced
2 carrots, peeled and sliced
1 litre veggie stock, liquid, or cubes + water (use a stock without msg and other unnecessary ingredients, I will show you the recipe for your own shortly)
1 teaspoon dried dill
2 teaspoons dried thyme
1-2 teaspoons sea salt (more to taste if needed)
1/2 teaspoons black pepper (more if needed)
Heat olive oil in a large pot over medium heat. Add leeks and potatoes, and sauté for about 5 mins, stirring constantly. Add in carrots, thyme, salt, & pepper, and dill if using. Sauté for another 5-10 minutes. Add veggie stock and bring soup to a near boil. Reduce to low heat, cover pot, and simmer for about 45 minutes.
At the end of simmering, use a hand blender to purée the soup in the pot until you reach the desired level of smoothness. Taste and add more salt and pepper if necessary.
Garnish with fresh parsley or pumpkin seeds and a squirt of olive oil, or whatever you may fancy, and serve along side your favourite (gluten-free if you like) toast.