Humble potato leek soup is the perfect weeknight supper on a chilly evening.
Author: Katherine Martinelli
Recipe Type: Soup
Cuisine: American
Yield: 4 to 6 servings
Ingredients
1 tablespoon olive oil
2 tablespoons butter (use all olive oil to make vegan/parve)
3 leeks (light green and white parts), cleaned and thinly sliced
1 large onion, chopped
6 cloves garlic, minced
Salt and pepper
½ cup dry white wine
64 ounces vegetable broth
2½ pounds potatoes, quartered (I don't peel them, up to you)
½ cup sour cream or Greek yogurt (optional)
White or black truffle oil (optional)
Chopped parsley
Directions
Heat the oil and butter in a large pot over medium heat. Add the leeks, onion and garlic and season with salt and pepper. Cook, stirring occasionally, until softened, about 7 minutes.
Add the wine and bring to a boil.
Add the broth and potatoes.
Simmer until the potatoes are quite soft, about 20 minutes.
Blend with an immersion blender or carefully transfer in batches to a blender. Blend until smooth.
Stir in sour cream, if you like.
Serve, drizzle with truffle oil if using and garnish with chopped parsley.
Notes
Gluten free, Vegetarian
Kosher dairy with the butter and sour cream
Parve and Vegan without the butter (use just olive oil, or sub margarine) and without sour cream (it's really not necessary).
Recipe by Katherine Martinelli at http://www.katherinemartinelli.com/blog/recipe/2012/potato-leek-soup/