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Leek and Potato Soup

Author: Lisa Le

Ingredients

  • 2 leeks sliced and rinsed
  • 3 tbsp olive oil but I think I’d use salted butter next time
  • 6-8 peeled and diced potatoes keep them evenly sized
  • 6-8 cups vegetable broth enough to cover the potatoes
  • 1-2 tsp salt to taste
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 cloves garlic roughly chopped
  • 1 lemon juiced
  • freshly ground pepper optional

Instructions

  • Melt the butter/heat the olive oil in a large pot over medium heat
  • Add the chopped leeks and cook until they’ve shrunk down a bit and are cooked and sheeny. (Kind of like caramelized onions). About 10 minutes.
  • Add the garlic powder, garlic, and onion powder and mix until incorporated
  • Then add the potatoes, and cover them with the vegetable broth
  • Bring to a boil and then lower to a simmer over medium-low heat until you can poke the potatoes easily with a fork, about 20 minutes
  • With an immersion blender, blend everything together until velvety and smooth. don’t be afraid to over-blend. Better over- than under-blended in this case.
  • Add lemon juice and mix in. Add salt to taste.
  • Serve with freshly ground pepper on top.