Step 1

In a large pot***, sauté the onions, carrot, celery, and leeks over medium heat until tender, about 10 minutes. Add a little vegetable broth or water as needed to prevent sticking.

Step 2

Stir in the garlic and sauté 1-2 more minutes.

Step 3

Stir in the potatoes, herbs and spices, vegetable broth, and milk. Bring to a low simmer and cook for about 20 minutes, until the potatoes, carrots, and leeks are soft and tender.

Step 4

Remove the bay leaves and stir in the lemon juice or vinegar. Taste and adjust the seasonings, as desired.

Step 5

Check for consistency and texture. To naturally thicken this soup, use an immersion blender, blender, or food processor, to blend a portion (or all) of the soup. I like to leave a portion chunky. If you prefer your soup thinner, stir in more broth or milk until you achieve the desired consistency.

Step 6

Garnish with fresh parsley, green onions, red pepper flakes or hot sauce, or cheese, as desired.

Step 7

Store in an air-tight container for up to five days in the refrigerator. You may need to add more broth or milk when reheated.