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Quick & Easy Leek Soup
  • 2 Leeks
  • 4 Medium Sized Potatoes
  • 1 Yellow Onion (large)
  • 1/2 Red Onion (medium size)
  • 2 Cloves of Fresh Garlic
  • 1 Scallion
  • 4 Stalks Celery
  • 2 Carrots
  • About 4 cups Vegetable Stock (homemade preferable)
  • Salt and Pepper to taste
  • 1-2 Tablespoons Extra Virgin Olive Oil
Clean and cut leek into slices.Use the green part of the leek at the top as well.Clean and peel the potatoes.Cut potatoes into large dices.Peel and dice the red and yellow onions.Peel and mince the garlic.Clean and cut scallion into slices.Save the tops of the scallion for garnish.Clean and slice the celery.Peel and slice the carrots.COOKING INSTRUCTIONSIn a stock pot add the oil.Then add the onions.Sweat the onions under low-medium heat.Add a few pinches of salt while sweating.Once the onions appear soft add the leek.Add another pinch of salt.Add the garlic and turn up the heat for about a minute.Allow all of your vegetables to meld together.Add the celery and heat for another few minutes.Add the potatoes.Add the carrots last.Add a pinch more of salt and some pepper.Add the vegetable stock to just above the vegetables.Let cook until the carrots are soft.This should be about 1-1.5 hours.Turn off the stove.Get your blender container, I use a Vitamix.Have another pot or large bowl for the mixed soup.Blend all of the soup, likely in sections.Once completely blended, I like it silky smooth, place back into the pot.Serve in bowls with scallions for garnish.Sprinkle with pepper.That's it.
Prep time: Cook time: Total time: Yield: 6 servings