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Export 13 ingredients for grocery delivery
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.
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