Potato Leek Soup

Potato Leek Soup

1 pound Idaho Russet potatoes, diced
2 medium leeks
1.5 tablespoons dried thyme
salt and black pepper
3 cloves garlic, chopped finely
4 tablespoons extra-virgin olive oil
1 cup grated parmesan cheese
28 oz. vegetable stock
6 cups water
1 tablespoon turmeric powder
2 bay leaves

Cut leeks at the point where the white and green sections meet. Chop the white portion finely, and choose the two largest green leaves. Discard the remaining green parts.

Saute garlic in olive oil in a large stock pot until tender over medium heat. Add leeks, and continue to saute until leeks have become tender. Next, add the potatoes and cook for another 5 minutes. Pour in water, stock, bay leaves, and 2 of the green portions of the leeks, and allow to come to a simmer. Now add salt, black pepper, and thyme. Simmer until potatoes have finished cooking, or about 40 minutes. Add turmeric powder, and turn off heat. Add parmesan cheese. Stir, and allow to cool for 5 minutes. Enjoy!

Serves approximately 7.