Ingredients:

Five small potatoes

One bulb garlic

1 tsp oregano

1 tsp rosemary

1 tsp thyme

Olive oil

One yellow onion

2 Leeks

5 cups of vegetable stock

Two bay leafs

Four sausages (I use Italian vegan sausage)

Red wine (optional)

Pepper

Salt

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Instructions:

1. Preheat the oven to 400 F. Cut potatoes into cubes and place them on a baking sheet with the bulb of garlic. Pour 1 tbsp olive oil over the potatoes and garlic and add oregano, rosemary and thyme. Let that roast in the oven for 35 minutes or until the potatoes are soft but not mushy.

2. While the potatoes are roasting, take the leeks apart, layer by layer and rinse each one of them to remove debris. Then, cut the leeks into small slices (approximately 1 inch wide).

3. Heat a dash of olive oil in a pot. Cut and sauté the onion for about 5 minutes or until translucent on low-medium heat, occasionally stirring.

4. Once onions are translucent, add the vegetable stock, the two bay leaves along with the leeks. Let that simmer for approximately 10 minutes.

5. When the potatoes are ready, remove the skins of the garlic bulb and add them along with the soup. Let it cook for another 10 minutes.

6. In the meantime, heat a pan with a dash of olive oil, cut the sausages into small, almost crumbly pieces and add them to the pan, occasionally stirring it.

7. (optional) After about 5 minutes, add the red wine to deglaze the sausages and let that cook for another 2 minutes until the rest evaporates. Remove from heat and cover until ready to serve.

8. When the soup is ready, remove the bay leaves and with a hand blender, blend the soup but leave a few chunks. Let simmer for another 5 minutes to evaporate extra liquids with the lid open (or mostly open to prevent splashes from bubbles).

9. Add fresh pepper and salt to your liking.

 

Feel free to play around with the ratio of herbs and potatoes to leeks. If you don't have sausages, sautéed mushrooms also work beautifully.

Best enjoyed with a fresh piece of bread. Enjoy!