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Potato and Leek Soup

Name: Potato and Leek Soup
Ingredients: 1 t of olive oil; 6 yellow potatoes; 3 leek stalks; 1 medium yellow onion, diced; 1 half of lemon that's squeezed out; 1/2 tsp of turmeric; 1 t of roasted garlic at 400F for 1 hour; 1 tsp of salt; 1 cube of organic vegetable bouillon; pepper to taste; 1/2 tsp of onion powder; 1/4 tsp of paprika; 2 bay leaves; 1/2 tsp of dried oregano; a few leaves of cilantro; 2 1/2 cup of veggie stock

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Ingredients

1 t of olive oil
6 yellow potatoes
3 leek stalks
1 medium yellow onion, diced
1 half of lemon that's squeezed out
1/2 tsp of turmeric
1 t of roasted garlic at 400F for 1 hour
1 tsp of salt
1 cube of organic vegetable bouillon
pepper to taste
1/2 tsp of onion powder
1/4 tsp of paprika
2 bay leaves
1/2 tsp of dried oregano
a few leaves of cilantro
2 1/2 cup of veggie stock

Preparation

Simmer the onions with 1 tablespoon of olive oil
Stir occasionally until soft and fragrant
Add in all your spices, garlic, and stir
Let it simmer for a few minutes
Add in your empty lemon shell, leeks, cilantro, veggie stock and bring it to a boil
Lower heat to low medium and add drained potato cubes
Give it 5 minutes and then lower the heat to low
Cover the pot and let it simmer for an hour
Take off heat using an immersion blender, blend your soup until thick and creamy
Remove bay leaves and lemon before you blend
Taste and adjust seasonings
Stir and serve in a bowl
Serve with broccoli croutons, nourishment yeast, oregano leaves and a healthy crack of pepper