Leek & Potato Soup

Ingredients

•  4 medium-sized chopped leeks
•  2 lbs potatoes, peeled and diced
•  4 1/2 cups vegetable broth
•  1 small yellow onion, diced 
•  2 tablespoons olive oil
•  3 garlic cloves, minced
•  salt & black pepper
•  chives, chopped *optional

Instructions

1. In a large pot on medium heat add oil, then saute garlic, leeks, and onion together with salt until soft – about 5 minutes. 
2. Add potatoes, vegetable broth, salt & pepper to pot – cover and let simmer for about 15 minutes. Potatoes should be soft when tested with a fork.
3. Use a hand-blender to blend soup on medium to high until ingredients are smooth and consistency is creamy.
4. Season soup to taste with salt & a good amount of black pepper. Serve with chopped chives and black pepper – enjoy

Tip

Freezing potato and leek soup: Allow soup to come to room temperature, store in a sealed container and place in freezer for 1 to 3 months. Remove, defrost, and cook in pot until desired temperature

Serve with warm crusty bread !!!

Cristina for Peas and Peace