Potato - Leek (v & Gf) (per Quart) Recipe

Cooking Instructions

1. 1

   Prepare the Vegetables

   Wash and peel the potatoes, then chop them into small cubes. Clean the leeks thoroughly, slice them into thin rounds, and chop the celery.

2. 2

   Sauté the Leeks and Celery

   In a large pot, heat the olive oil over medium heat. Add the leeks and celery, and sauté for about 5-7 minutes until they are soft and fragrant.

3. 3

   Cook the Potatoes

   Add the chopped potatoes to the pot with the sautéed leeks and celery. Pour in the vegetable broth, bring to a boil, then reduce heat and let it simmer for 20-25 minutes, or until the potatoes are tender.

4. 4

   Blend the Soup

   Using an immersion blender, blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup.

5. 5

   Finish with Cream

   Stir in the heavy cream and season with salt and black pepper to taste. Let it simmer for another 5 minutes and then remove from heat.

6. 6

   Serve

   Ladle the soup into bowls and enjoy warm. Garnish with additional black pepper or herbs if desired.