Potato Leek Soup
  • 2 tablespoons butter (or olive oil)
  • 6 small or 3 large leeks, white parts sliced
  • 1½ lbs yukon gold potatoes, peeled and chopped
  • 6 cups vegetable stock (or water)
  • salt
  • pepper
  1. Heat the oil or butter in a skillet. Sauté leeks. Next, add the potatoes and cook until slightly browned. Add liquid, pinch of salt, and bring to a boil. Lower the heat to a simmer and cook until the potatoes are fork tender. Use an emersion blender until smooth. Make sure not to overwork or it will turn into glue. Salt to taste. Serve with fresh cracked pepper and sliced scallions or chives. We do not recommend using a Vitamix for this recipe unless you are very careful not to over mix.
Recipe by The Taste Edit at https://thetasteedit.com/potato-leek-soup/