Leek, Potato And Onion Soup

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Leek, Potato And Onion Soup

 

5 tablespoons olive oil

3 large leeks, white, pale green parts only, sliced

1 3/4 pounds russet potatoes, peeled, diced

1 large yellow onion, chopped

1 3/4 teaspoons vegetable broth

salt and pepper to taste

1/2 cup chopped green onions

 

Heat oil in heavy large pot over medium-low heat. Add leeks, potatoes, and

onion to heated pot. Saute until onion is just translucent. Add broth and bring

soup to a boil. Reduce heat to medium-low and simmer until all vegetables are

tender, about 20 minutes. Working in batches, puree about four or five cups of

the soup in a blender. Return puree to the pot. Season with salt and pepper.

Heat to serving temperature. Garnish with chopped green onions. Serves 6.

 

 

 

 

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