Potato Leek and Tahini Soup
Servings: 8 servings
Ingredients
- 3 tbsp unsalted butter
- 3 large leeks dark green part removed, diced
- 2 celery stalks diced
- 1 tsp dry thyme
- 3 garlic cloves minced
- 2 lb Yukon gold potatoes peeled and diced
- 6 cups vegetable broth
- 1 can drained garbanzo beans approximately 14 ounces
- 1/2 cup tahini
- salt and black pepper
- 1 cup heavy cream
- Suggested Toppings: crumbled goat's cheese, crushed red pepper, crispy chickpeas
Instructions
- Melt the butter in a large dutch oven over medium heat. Once melted, add the leeks, celery, and dried thyme. Season with salt and black pepper. Stir. Cook for about 5 minutes or until the veggies are tender. Add the garlic and potatoes, cook for 2 minutes before stirring in the vegetable broth. Bring the soup to a boil and then simmer for 20 minutes.
- After 2 minutes, stir in the garbanzo beans and tahini. Simmer for 5 more minutes until the beans are warm and the tahini is fully incorporated.
- Taking an immersion blender (or transfer to a regular blender), blend the soup until smooth and creamy. Season to taste with salt and black pepper, and then add the heavy cream. Cook for 5 more minutes until nice and warmed through.
- Keep the soup warm on the stove or serve immediately topped with suggested toppings. Enjoy!