Ingredients
2 T. Avocado oil or 1 T. vegan margarine and 1 T. Olive oil
3 Leeks, white and light green parts chopped
6 cups Vegetable Broth
5 Barlett Pears, peeled, cored, and chopped (any pear will do)
1 Russet Potato, peeled and chopped
1 Teaspoon Ground Savory
3/4 Teaspoon Pepper
3/4 Teaspoon Salt
Instructions
1. Melt the olive oil and vegan butter in a large pot over medium-high. When hot add in the leeks and sauté for about 5 minutes until they become tender and start to brown.
2. Add the broth, and use your spoon to scrape up any bits that have stuck to the bottom of the pan. Add in the pears and potato and bring to a boil. Reduce to simmer and cook 10 to 15 minutes until the potatoes and pear are nice and tender.
3. If using ground savory add it before using an immersion blender to blend the soup until completely smooth and creamy. Alternatively, you could use a standing blender, blending in small batches, being careful not to fill the blender to high so it doesn’t erupt.
Serve hot. Enjoy!
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