Simple Potato Leek Soup

Wash the leeks and remove any dirt present where the dark green leaves meet the light green. Slice them thinly. Peel and dice the potato into small cubes.

In a large pot, heat the oil over medium heat. Add the diced onion and saute until it becomes translucent, about 5 minutes. Be careful not to brown. Turn down heat if necessary.
2 tbsp oil, 1 cup onion, diced
Add the garlic and leeks and continue to saute for another 5 minutes until the leeks are softened. You can add a tiny bit o water if your pan is getting too dry.
1 1/2 cups leeks, thinly sliced, white and light green parts only, 3 cloves garlic, minced
Add the diced potatoes to the pot and pour in the vegetable broth. Bring mixture to a boil, then reduce heat to a simmer. Cover and cook stirring occasionally for about 20 minutes, or until the potatoes are tender.
2 lbs Keuka Gold potato, peeled and diced, 4 cups vegetable broth

Use an immersion blender to puree the soup until smooth. Alternatively, you can carefully transfer the soup in batches to a blender and blend until smooth

Return the soup to the pot if using a blender and stir in the milk. I used unsweetened soy milk. Any milk or cream will work in this recipe. If you choose a cream your soup will be thicker and creamier.
1 cup milk or cream of your choice
Season with salt and pepper to taste. Warm the soup over low heat until it is heated through.
salt and pepper to taste

Ladle the soup into bowls and garnish with fresh parsley and fresh cracked black pepper if desired. Enjoy your comforting bowl of potato leek soup!
fresh parsley garnish (optional)