1. Prepare Veggies

   Prepare ingredients, setting aside 4 tbsp of the chopped leeks.

   • 3 , white part only, chopped Leeks
   • 3 , peeled, diced Russet Potatoes
   • 1 , diced Yellow Onion
   • 10 , peeled Garlic Cloves
2. Simmer Soup

   In a medium to large pot, sauté vegetables in oil over medium heat for 5 minutes. Add vegetable stock. Simmer for 15 minutes or until the potatoes are fork tender.

   • 2 Tbsp Extra Virgin Olive Oil
   • 8 cups Vegetable Stock
3. Prepare Thai Peanut Sauce

   Place all ingredients into a bowl. Whisk together well until smooth and combined.

   • 1/2 , juiced Lime
   • 1/3 cup Unsweetened Smooth Peanut Butter
   • 2 Tbsp Canned Coconut Milk
   • 1 Tbsp Water
   • 1 Tbsp Soy Sauce
   • 3/4 tsp Fish Sauce
   • 3/4 tsp Sriracha Sauce
   • 1/4 tsp Ground Garlic
   • 3/4 tsp , grated Ginger
   • 1 Tbsp , stems removed, chopped Fresh Cilantro Leaf
4. Purée

   Pour soup into a blender, season with salt to taste and blend 2-3 minutes or until smooth. Work in batches if necessary. Check seasoning. Pour soup back into pot and let sit until ready to serve. Reheat if necessary. Note on blending hot liquids: 1. Fill the blender jar only half full. Filling the jar more than halfway can cause too much steam to build up and can blow the lid off the blender. 2. Place the blender lid securely on the blender. Remove center piece (feeder cap) of blender lid. 3. Cover the blender lid with a clean folded kitchen towel. The hot steam needs an escape route, this happens through the feeder cap and then out the edges of the towel. 4. Hold the lid on securely and start blending on lowest speed. Gradually increase speed. Following these instructions can help prevent severe burns.

   • 1 pinch Kosher Salt
5. Serve

   Ladle soup into bowls and serve with topping. Garnish with reserved leek, freshly cracked black pepper & olive oil, if desired.

   • 1 pinch Black Pepper

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	Amount per serving	Daily value percentage
Calories	590 kcal
Total Fat	24 g	31%
Total Saturated Fat	6 g	31%
Unsaturated Fat	18 g
Low Cholesterol	15 mg	5%
Low Sodium	1160 mg	50%
Total Carbohydrate	73 g	26%
Fiber Total Dietary	7 g	24%
Sugars Total	19 g
Protein	23 g	46%
Vitamin C	36 mg	40%

Load More

	Amount per serving	Daily value percentage
Calcium Ca	167 mg	15%
Iron Fe	6.5 mg	35%
Potassium K	1520 mg	30%
Vitamin E	4.5 mg	30%
B-Vitamins
Thiamin	0.4 mg	35%
Riboflavin	0.6 mg	45%
Niacin	12.5 mg	80%
Pantothenic Acid	1 mg	20%
Vitamin B-6	1.3 mg	80%
Folate (B9)	175 µg	45%

By Innit Culinary Team