Homemade Potato Leek Soup
Ingredients
- 3 tbsps extra-virgin olive oil divided
- 4 cups chopped leeks use bothe the white and light green parts (about 3 large leeks)
- Sea salt to taste
- 4 garlic cloves chopped
- 1 tbsp white wine vinegar
- 4 cups vegetable broth
- 3 large Yukon gold potatoes or other yellow flesh, waxy potato chopped
- 1½ cups cooked white beans drained and rinsed
- ½ tbsp fresh lemon juice
- ½ tsp Dijon mustard
- Freshly ground black pepper
- Chopped pine nuts and parsley for garnish optional
- Pinch of red pepper flakes optional
Instructions
- Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add the leeks, salt, and pepper. Sauté for 6 to 8 minutes, or until softened.
- Add the garlic, stir, and cook for further 2 minutes. Stir in the white wine vinegar and cook, stirring, for 30 seconds, and then add the broth, potatoes, and white beans. Bring to a boil, reduce the heat, and simmer, uncovered, for 30 minutes.
- Let cool slightly, then transfer the soup to a blender with the remaining 1 tablespoon olive oil, the lemon juice, and the mustard. Blend until smooth. Work in batches if necessary.
- Season to taste and serve with chopped parsley, pine nuts, red pepper flakes, and drizzles of additional olive oil, if desired.
- As always best served with crusty homemade bread.