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India's vegetarian traditions — 700 million people's plant-based cuisine
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Professional-grade blender — silky purees, hot soups, nut butters
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India's vegetarian traditions — 700 million people's plant-based cuisine
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Professional-grade blender — silky purees, hot soups, nut butters
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Place potatoes, leeks, water, bay, thyme, salt, & pepper into medium saucepan. Bring to simmer. Cook uncovered over medium-low heat for 20-30 minutes, or until potatoes can be easily smashed against the side of a pot with a spoon. Remove pan from the heat. Discard thyme stems and bay leaf. Place 3/4 of soup into blender and puree, being careful to allow steam to escape. Return contents of blender to the pan and stir in cream. Once cream is incorporated, add cheese and stir til melted. If desired, heat soup for 1-5 minutes more over medium heat.