- 3 tbsp olive oil
- 2 leeks, green part discarded, sliced lengthwise, then chopped
- 4 potatoes, peeled and chopped into cubes, about 1 inch
- Pinch of salt and pepper
- 2 garlic cloves, finely chopped
- 4 cups vegetable stock
- 2 cups water
Heat olive oil in a large pot. Add the leeks, salt and pepper, and sauté until slightly soft, about 5 minutes. Add the potatoes and continue to cook about 5 minutes. Add the garlic and sauté an additional 2 minutes, then add the stock and water, and deglaze, scraping up the bits stuck to the bottom and sides of the pan. Bring to a boil, then reduce to a simmer, and cook covered until the potatoes are cooked through, about 30 minutes. Add additional water as needed to thin to desired consistency.
Blend soup with a handheld/immersion blender or transfer to a blender and process until smooth.