Potato Leek Soup

The coziest and easiest of soups, ready in 30 minutes!

Ingredients:

4-5 large leeks

3 russet potatoes 

1/2 leek (optional)

3 cloves garlic

1 small shallot

6-8 cups veggie broth

olive oil

salt + pepper

optional: creme fraiche, sour cream, or greek yogurt or your preferred dairy free option + chives! 

Directions: 

Chop the leeks (white part only) into 1/2 inch moon slices. Dice the fennel. Transfer leek + fennel into a large bowl of cold water and swirl around to remove any dirt..

Peel and roughly cube the potatoes. Chop the garlic and shallot.

Heat a large pot or dutch oven with a little olive oil (just enough to cover the bottom). Add in the leeks and fennel, sautéing until it starts to soften, about 2-3 minutes. Add in the garlic and shallot and cook down for another 5-10 minutes. Add in the potatoes and the broth (the broth should just cover the potatoes by about 1-2 inches). Season with a little salt and pepper. Simmer with the lid on, on medium heat for 15 minutes. Remove the lid and use a fork to test the tenderness of the potatoes. When the potatoes are soft to the touch and cooked through, remove from heat. Gently blend with an immersion blender. If you do not have an immersion blender, carefully transfer into a blender or vitamix and blend to desired smoothness.

Ladle into a bowl and garnish with a drizzle of olive oil, chopped chives, fennel fronds, salt + pepper, and cream of choice. 

Enjoy!

Watch the tutorial here: https://www.instagram.com/p/CpOauy0jZxP/