Potato Leek Soup
1 medium onion, chopped finely
4 small leeks or 3 medium ones, chopped finely (use white parts mostly)
3 tablespoons olive oil
4 medium potatoes, peeled and finely sliced
3 cups water (the water should almost cover the ingredients)
salt and pepper, to taste
1. In a large pot, add the olive oil and saute the onions and leeks for two minutes. For leeks, you may use the green part, but this will change the flavour of the soup; you can use the green foliage of the leeks in a stir fry. Add the potatoes to the pot, and also the water.
2. Cover and simmer for 15 minutes, or until cooked (potatoes are soft) Remove the pot from heat. If you have a hand blender, let the soup cool and then blend until smooth. You may wish to reheat the soup. Season with salt and pepper.
3. If you do not have a hand blender, with a ladle, scoop up the chunky parts and process in a blender or food processor until smooth. You may need to do this in two parts, so have a bowl ready in which to transfer processed soup. Once all the soup is processed, mix it to the liquid left in the pot, and add pepper and salt.
Source of recipe: My recipe; learned how to make potato leek soup before I was vegan. This recipe is a simplified and vegan version.