Leek and Potato Soup

By Gazelle

Ingredients

• 1 tablespoon olive oil
• 2 tablespoons butter (use all olive oil to make vegan/parve)
• 3 leeks (light green and white parts), cleaned and thinly sliced
• 1 large onion, chopped
• 6 cloves garlic, minced
• Salt and pepper
• 1/2 cup dry white wine
• 64 ounces vegetable broth
• 2 1/2 pounds potatoes, quartered (I don't peel them, up to you)
• 1/2 cup sour cream or Greek yogurt (optional)
• White or black truffle oil (optional)
• Chopped parsley

Details

Servings 4
Preparation time 10mins
Cooking time 40mins
Adapted from katherinemartinelli.com

Preparation

Step 1

Directions
Heat the oil and butter in a large pot over medium heat. Add the leeks, onion and garlic and season with salt and pepper. Cook, stirring occasionally, until softened, about 7 minutes.
Add the wine and bring to a boil.
Add the broth and potatoes.
Simmer until the potatoes are quite soft, about 20 minutes.
Blend with an immersion blender or carefully transfer in batches to a blender. Blend until smooth.
Stir in sour cream, if you like.
Serve, drizzle with truffle oil if using and garnish with chopped parsley.

Directions