I don’t know why, but the other day I got this intense craving for some potato leek soup. I’ve always avoided making it because I was sure it involved a million steps…But after poking around on Pinterest for a while, I realized it would be super easy to make.
Easy and super worth it, guys.
This could easily be made vegan or vegetarian simply by subbing in vegetable stock and omitting the ghee. It’s also Whole30 compliant!
One very important thing I want to mention up front: You have to make sure to wash your leeks thoroughly. They have all kinds of dirt in the layers, and dirt does not belong in your soup. To wash leeks, just cut the leafy tops and the roots off, then cut in half lengthwise. Slice the halves, place them in a bowl of warmish water, and then use your hands to mix them around for a bit. Drain in a colander, rinse the dirt out of the bowl, and repeat that process one more time.
Clean leeks are happy leeks.
Ok, so now that you have clean leeks, let’s talk about how to make this soup!