About the Recipe
What You'll Love
Ingredients
2 leeks
2 large potatoes (Russet or Yukon gold)
3 medium carrots
2 garlic cloves
6 cups vegetable stock
2 bay leaves
2 Tbsp. butter
salt and pepper to taste
Preparation
First thing is first, prep the veg. Trim the ends of the leeks and wash. (Make sure to wash through all the layers as leeks are notorious for hiding little unwanted surprises between the layers). Thinly slice. Peel and cube the potatoes. (I used Russet this time around, but Yukon Gold work great too). Peel and thinly slice carrots. Mince garlic (or press with garlic press).
Melt butter in a saucepan over medium heat. Add the leeks and the garlic. Cook and stir until fragrant and leeks begin to soften (3-5 mins). Add carrots and potatoes.
Pour in vegetable broth and add bay leaves. Season with salt and pepper. Bring to a simmer and cook until vegetables are cooked or until you can easily poke with a fork.
Once cooked. Remove from heat and let cool. Add to blender and blend until smooth reserving the saucepan. If too thick you can add some water until you reach your desired consistency.
Return to the reserved saucepan and reheat to your desired temperature and season with more salt and pepper to taste.
Serve as is or with a splash of cream for a creamier flavor.
