Lenten Potato and Leek Soup.md

Lenten Potato and Leek Soup

This is a Lenten recipe, so it doesn't have any dairy. This is not how I would make a potato and leek soup outside of Lent.

Ingredients

• 1 tbsp olive oil
• 2 large leeks
• 2 medium russet potatoes, diced
• 2 medium golden Yukon potatoes, diced
• 2 quarts good vegetable stock
• 1 tsp kosher salt
• 1/2 tsp ground white pepper
• fresh chives for garnish (optional)

Directions

1. Remove the green leafy parts from the leeks
2. Half each leek length-wise and slice into ribbons
3. In a soup pot, cook the leek ribbons in olive oil over medium heat until tender
4. Add the stock to the pot, turn heat to high
5. Add the potatoes, salt, and pepper to the pot
6. Cook for 30 minutes or until potatoes are tender
7. Use an immersion (stick) blender to create the consistency you desire (I like mine completely blended)
8. Turn heat down to medium and let reduce until desired consistency is reached
9. Serve, optionally garnished with fresh chopped chives

Serves 6-8