Ingredients

4 Servings

Produce

  • Leeks 3

  • Yellow Onion 1

  • Russet Potatoes 3

  • Garlic Cloves 10

Pantry

  • Extra Virgin Olive Oil 2 Tbsp

  • Black Pepper 1 pinch

Canned/Bottled Goods

  • Vegetable Stock 8 cups

Spices

  • Kosher Salt 1 pinch

Preparation

  1. Prepare Veggies

    Prepare ingredients, setting aside 4 tbsp of the chopped leeks.

    • 3 , white part only, chopped Leeks
    • 3 , peeled, diced Russet Potatoes
    • 1 , diced Yellow Onion
    • 10 , peeled Garlic Cloves

  2. Simmer Soup

    In a medium to large pot, sauté vegetables in oil over medium heat for 5 minutes. Add vegetable stock. Simmer for 15 minutes or until the potatoes are fork tender.

    • 2 Tbsp Extra Virgin Olive Oil
    • 8 cups Vegetable Stock

  3. Purée

    Pour soup into a blender, season with salt to taste and blend 2-3 minutes or until smooth. Work in batches if necessary. Check seasoning. Pour soup back into pot and let sit until ready to serve. Reheat if necessary. Note on blending hot liquids: 1. Fill the blender jar only half full. Filling the jar more than halfway can cause too much steam to build up and can blow the lid off the blender. 2. Place the blender lid securely on the blender. Remove center piece (feeder cap) of blender lid. 3. Cover the blender lid with a clean folded kitchen towel. The hot steam needs an escape route, this happens through the feeder cap and then out the edges of the towel. 4. Hold the lid on securely and start blending on lowest speed. Gradually increase speed. Following these instructions can help prevent severe burns.

    • 1 pinch Kosher Salt

  4. Serve

    Ladle soup into bowls. Garnish with reserved leek, freshly cracked black pepper & olive oil, if desired.

    • 1 pinch Black Pepper

Suggested Meals

Classic Beef

Burger

Gone Bananas

Smoothie

Peppermint Snow

Pie

Italian Sausage

Tortellini

Baby Artichoke

Salad

Nutrition

  Amount per
serving		 Daily value percentage
Calories 440 kcal  
Low Fat 13 g 16%
Total Saturated Fat 2.5 g 13%
Unsaturated Fat 10 g  
Low Cholesterol 15 mg 5%
Low Sodium 740 mg 30%
Total Carbohydrate 66 g 24%
Fiber Total Dietary 5 g 18%
Sugars Total 16 g  
Protein 18 g 35%
Vitamin C 32 mg 35%
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By Innit Culinary Team