This recipe couldn’t be simpler. A small handful of ingredients into the pot and you’re done.
Potato Leek Soup (serves 4)
2 Tbsps. (30ml) olive oil or unsalted butter
2 large leeks, white and light green part sliced into thin disks
1-1/2 pounds (675g) potatoes–waxy or floury varieties–peeled and cut into a large dice
3 cups (720ml) low sodium vegetable or chicken broth/stock
Salt and pepper
1 bay leaf (optional)–I have a bay tree and throw the leaves into just about everything, but you don’t need it
1/4 cup (60ml) cream or half and half (optional)
In a stock pot over medium heat, cook the leeks and a few pinches of salt in the olive oil or butter for 5 minutes or until soft.
Add the potatoes, broth, bay leaf and a few grinds of black or white pepper.
Bring to a boil then reduce to a simmer and cook uncovered until the potatoes are very tender, about 30 minutes. Take off the heat. Remove the bay leaf.
Puree in a blender, food processor or with an immersion blender.
Add the cream or half and half–if using–and serve immediately. To reheat the soup, bring to a simmer, not a full boil to make sure the dairy stays intact.