Leek Soup

Leeks are a delicious, sweet vegetable that pack a high amount of flavor. Besides being tasty, they contain a number of valuable nutrients including Vitamins A, C, and K, as well as a high amount of magnesium. Making leek soup is easy, quick and good for you.

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2 tbsp olive oil
2 cups sliced leeks
3 potatoes, quartered
4 cups stock*
1/2 cup 35% cream
1 tsp salt
Pepper to taste

Cook leeks in heated oil until soft, approximately 5 minutes. Add the potatoes and cook for an additional minute. Add the stock (* for vegetarian use a vegetable stock or otherwise a chicken stock), salt and pepper. Cook until the potatoes become tender.

Once the potatoes are cooked, strain the leeks and potatoes and reserve the stock. Place the potatoes and leeks into a food processor with 1/4 cup of the stock and pulse until it forms a paste. Add additional stock and continue to pulse until all the leeks and potatoes become creamy. Return to the pot with remaining stock and add the cream. Cook for an additional 10 minutes.

Makes 4 to 6 servings

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