Potato-Leek Soup
  • 5-6 medium yukon gold potatoes
  • 2 leeks
  • 4 cloves garlic
  • 1 small yellow onion
  • 2 bay leaves
  • 3 sprigs fresh thyme
  • 3 sprigs fresh rosemary
  • 6 cups stock or water
  • olive oil
  • salt and pepper to season
  1. Wash and peel potatoes.
  2. Remove white parts of stems on leeks and discard. Chop the rest of the leeks and soak in a bowl of water to remove dirt.
  3. Give potatoes, garlic and onion all a rough chop.
  4. Add a couple tablespoons olive oil, garlic, onion and leeks to a large pot. Saute on medium-low until onions start to turn translucent.
  5. Add all other ingredients and bring everything to a boil.
  6. Cover and simmer on low until potatoes are soft.
  7. Remove herb stems and bay leaves.
  8. Use a hand blender to puree or let cool and transfer to a food processor in batches.
  9. Add salt and pepper to taste.
Use less liquid for a thicker soup and add more to make it thinner.
Recipe by Leslie Neri at http://www.leslieneri.com/potato-leek-soup/