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Potato Leek Soup

With just a few ingredients, you can make this luxurious, creamy soup. Perfect for days that don’t quite feel like spring.
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Servings: 6 people
Ingredients Method

Ingredients
  

  • 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

Method
 

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