This winter classic is easy, quick, super creamy and packed with subtle flavor!
- 1 ½ cups Take Two Chef’s Blend Barleymilk
- 3 cups vegetable stock
- 3 tbsp. vegan butter
- 2 ½ cups sliced leeks (about 1 stalk, wash well and only use bottom white/light green end)
- 4 cups Yukon Gold Potatoes (peeled and diced ½”)
- ½ tbsp. minced garlic
- 1 bay leaf
- ¼ tsp salt
- ¼ tsp thyme leaves
In a medium stock pot melt vegan butter and add leeks.
Sweat leeks over medium heat, and take care not to let the leeks brown from too high of heat.
Add garlic and sauté for 1 minute.
Add vegetable stock and Take Two Chef’s Blend Barleymilk.
Add potatoes, bay leaf, thyme and salt.
Bring to a boil, reduce to a simmer until potatoes are breaking apart easily.
Carefully transfer into a blender and blend until smooth. *20-30 seconds on high. If soup is too thick after blending, add more broth a little bit at a time until desired consistency.
Serve warm topped with diced chives and thyme sprig. Add salt and pepper to taste.
Let soup cool and store in an airtight container, chill leftovers in refrigerator for 3-4 days.