Simple Potato Leek Soup
Ingredients
- 1 tbsp olive oil
- 4 cups diced leeks
- 3 medium potatoes, chopped into 1" cubes
- 2 bay leafs
- 3 cloves garlic minced
- 6 cups chicken stock
- 1/2 tsp salt
Instructions
- Preheat a large dutch oven over medium heat. Add the olive oil and then the leeks. Cook for 5 minutes or until they are soft. Add in the potatoes and continue to cook for another three minutes.
- Add the garlic and cook until fragrant. 30-60 seconds. Pour in the chicken stock and scrape up any bits stuck to the bottom of the pan. Add the bay leafs. Cook until the potatoes are fork tender. 15-20 minutes.
- Once the potatoes are cooked, let the soup cool for 10 minutes. Remove the bay leafs and transfer to a blender and blend until smooth. Transfer back to the pot and add salt and pepper to taste. Serve right away!
Notes
If you don't have chicken stock, use vegetable stock.
Make sure to wash the leeks and potatoes well before cooking. They both can be quite dirty.
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