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Potato Leek soup is one of the many essential, fundamental recipes we were taught in Culinary school. This one-pot wonder is a rich and hearty soup that’s perfect for cold weather and rainy days. It’s deceptively healthy and super simple to make.

Ingredients:

6 leeks

5 lbs Yukon Gold Potatoes

7 garlic cloves

1 + 1/2 teaspoon sea salt

1/2 teaspoon black pepper

12 cups vegetable stock

Olive oil

Garnish: (optional)

2 tablespoons chopped chives

Non-dairy cream

Instructions:

1. Remove the outer layer of the leeks. Trim and discard the dark green tips. Cut the leeks in half lengthwise and then in 1/4-inch slices. Place the leeks in a colander and rinse thoroughly until all the grit and has been removed. Drain and set aside.

2. Peel the potatoes and cut into 1/2 inch dice.

3. Drizzle olive oil into a large Dutch oven. Over medium heat sauté the leeks until they’re softened, 10-15 minutes. Add the whole garlic cloves and cook for another 5 minutes.

4. Add the potatoes, 1 teaspoon of the salt, pepper, and 8 cups of the vegetable stock. Bring to a boil, reduce heat to a simmer and cook for at least an hour.

5. In a food processor, puree the soup with the remaining 4 cups of vegetable stock. Return to the pot or Dutch oven and adjust seasoning with the rest of the salt.