3-Ingredient Potato Leek Soup

1. 1

   Clean the leeks carefully, then slice them into thin half-moons. Scrub and dice the potatoes into small cubes.

2. 2

   In a large pot or Dutch oven, heat the oil over medium-high heat. Add the sliced leeks and season with salt and pepper. Cook for about 5 minutes, stirring occasionally, until the leeks soften.

3. 3

   Add the potatoes and the water. Reduce the heat to medium-low, cover, and cook for 15-30 minutes: The soup is ready when the potatoes can be easily poked with a fork. The timing will vary depending on the type of potatoes you use.

4. 4

   Using an immersion blender, puree the soup until smooth. (If you don't have one, transfer the soup to a blender and blend until smooth. Be very careful with the hot liquid!) Taste the soup and season with more salt if needed.

* Per serving · 4 servings · Values may vary.

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