Quick, easy and cozy dinner coming up! This potato leek soup has just a few ingredients and takes less than 30 minutes from start to finish. It's inexpensive and maybe something new for your quick go to meal. Serve this up with a salad and a crispy hunk of bread. There is not usually leftovers but it's great the next day for lunch.
1 Tablespoon olive oil
1 medium chopped onion
1 pound leeks (white and pale green parts) well rinsed and sliced
4 medium Russet potatoes, peeled, cut into 1/2 inch pieces
3-4 cups vegetable or chicken broth (depending how thick you want the soup)
2 teaspoons fresh ginger, grated
salt to taste (I use ~1 teaspoon)
In a large pot, heat olive oil over medium heat. Add the onion and leeks and cook over low heat stirring occasionally until golden brown and fragrant.
Add potatoes, 3 cups broth, fresh ginger and salt. Bring to a boil, cover and reduce heat and simmer until potatoes are tender, about 15-20 minutes.
Remove from heat and let cool, about 10 minutes. Place cooled soup mixture into the blender or food processor and blend until smooth. May need to add additional broth to make the soup the consistency you like, some like it thicker than others.
If you have an immersion blender, you do not have to let the soup cool before you blend.
Enjoy! Serves 4 people