When I served this to my daughter and a visiting friend, she assured her that “it looks gross, but it actually tastes pretty good.”
2 tablespoons olive oil
4 cups sliced leeks, the white part and a bit of the green, well cleaned
4 cups diced peeled potatoes (Idaho bakers are good)
6 to 7 cups vegetable or chicken stock
1 1/2 to 2 teaspoons salt, or to taste
1/2 cup or more heavy cream, sour cream or crème fraiche (optional)
- Heat olive oil over medium-high heat. Add leeks, potatoes and salt and sauté until soft, about 5 to 10 minutes, stirring often. Be sure pan is not too hot.
- Add stock and bring to boil. Reduce heat and partially cover pot. Simmer 20 to 30 minutes or until vegetables are tender.
- Add salt and cream if using (I don’t) and puree with an immersion blender. Adjust seasoning.