Potato Leek Soup

Recipes, Seasonal, Vegetarian

Serves 6
Total Time: 45 minutes
Vegetarian, Gluten-Free

6 cups russet potatoes, peeled and chopped
6 cups leeks, chopped, white and light green parts only
3 quarts vegetable stock
2 cups cream
4 teaspoons sea salt

Place potatoes, leeks, and stock in a large stockpot and bring to a gentle simmer. Cook until potatoes are tender, stirring occasionally. Using an immersion blender, blend soup until smooth. Turn off heat and add cream and salt. Serve with crusty bread.