Potato Leek Soup

By mangia_g2

Ingredients

• 2 leeks (1 pound)
• 6 cups chicken broth
• 2 TB olive oil
• 3 cups coarsley chopped onion (1 pound)
• 1 cup chopped carrot
• 1 cup chopped celery
• 2 garlic cloves, minced
• 2 cups Yukon Gold potato, cubed (1 lb)
• 1/2 tsp pepper
• 1/4 tsp sea salt

Preparation

Step 1

Remove roots, outer leaves, and tops from leeks. Cut each leek into half lengthwise. Cut each half crosswise into 1/2 inch thick slices. Immerse in cold water; swirl and drain.

Bring broth to a boil in a large saucepan over medium-high heat.

Heat oil in a Dutch oven over medium-high heat. Add leek, onion, and next three ingredients. Partially cover, and cook 20 minutes or til vegetables are tender, stirring occasionally. Add hot broth and potato; return to a boil. Cover, reduce heat, and simmer 10 minutes or til potato is tender. Stir in salt and pepper. Serve chunky or puree with an immersion blender.