Leek, Potato And Onion Soup

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Leek, Potato And Onion Soup & nbsp; 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 tsp vegetable broth salt and pepper to taste

1/2 cup chopped green onions & nbsp; 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.