Leek and Potato Soup

🛒 Ingredients

• Leeks 125 g · 39 kcal
• Potatoes 167 g · 128 kcal
• Onion 33 g · 13 kcal
• Garlic 3 g · 4 kcal
• Vegetable broth 250 g · 18 kcal
• Olive oil 7 g · 62 kcal

👨‍🍳 Instructions

1. Clean the leeks thoroughly, trim the ends, and slice the white and light green parts into thin rounds. Peel and finely chop the onion and garlic; peel and dice the potatoes into 1-inch cubes.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and leeks, cooking until softened and translucent, about 8-10 minutes.
3. Add the diced potatoes and minced garlic to the pot, cooking for another 2-3 minutes until fragrant. Pour in the vegetable broth, then season with salt and black pepper to taste.
4. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the potatoes are very tender. Remove from heat.
5. Carefully blend the soup using an immersion blender until smooth and creamy. Alternatively, you can transfer batches to a regular blender.
6. Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley or chives if desired.