Creamy vegan potato leek soup

Soup

• 3 large leeks, trimmed, halved, thinly sliced, and washed well
• 2 tablespoons extra-virgin olive oil
• Kosher salt and freshly cracked black pepper
• 12 ounces Yukon Gold potatoes, peeled and diced
• 6 cloves garlic, finely chopped
• 1 teaspoon Aleppo pepper or 1/4 to 1/2 teaspoon red pepper flakes, optional
• 4 cups good-quality vegetable broth
• 2 cans cannellini beans, drained and rinsed
• 2 bay leaves
• 2 sage sprigs or rosemary sprigs
• 10 to 12 fresh thyme sprigs
• 3 ounces baby spinach, chopped, optional

Lemony herb oil

• 1 cup flat-leaf parsley leaves, finely chopped
• 1 small handful fresh dill, finely chopped, or more parsley
• Zest of 1 to 2 lemons
• 1 garlic clove, grated or very finely minced
• 1/2 teaspoon flaky sea salt, plus more to taste
• 1/4 cup extra-virgin olive oil

1. Prep the leeks. Slice the light parts of the leeks, swish them in a bowl of cold water to loosen any grit, then lift them out and pat dry.
2. Bundle the herbs. Tie the bay leaves, sage or rosemary, and thyme together with kitchen twine, or plan to fish them out later if leaving them loose.
3. Cook the leeks. Heat the olive oil in a Dutch oven or soup pot over medium-high heat. Add the leeks with a few pinches of salt and cook for 7 to 9 minutes, stirring now and then, until softened and just starting to take on color.
4. Add the garlic. Stir in the chopped garlic and Aleppo pepper or red pepper flakes, if using, and cook for 1 to 2 minutes. Splash in a little broth if the pot needs loosening.
5. Simmer the soup. Add the vegetable broth, herb bundle, potatoes, beans, 1/2 teaspoon salt, and black pepper to taste. Bring to a boil, then lower the heat, cover, and simmer for 20 to 25 minutes, until the potatoes are tender.
6. Make the herb oil. Stir together the parsley, dill, lemon zest, garlic, flaky salt, and olive oil in a small bowl or jar. Taste and add more salt if needed.
7. Blend part of the soup. Remove and discard the herb bundle. Blend about half of the soup until smooth, either in a blender in batches or with an immersion blender, leaving some texture behind in the pot.
8. Finish with greens. Stir in the spinach and simmer for about 2 minutes, until wilted. Taste and adjust the seasoning.
9. Serve. Ladle into bowls and spoon the lemony herb oil over the top.