Basic Potato Leek Soup

1. 1

   Saute onions and garlic in the olive oil in a Dutch oven or large pot. Once onions have cooked for a few minutes, add potatoes to give them a head start. Cook potatoes for five minutes, and then add the leeks.

2. 2

   Add broth to the mixture. Bring to a boil and cover. Cook for about 10 minutes, then add white wine. Cook until potatoes are tender.

3. 3

   Get out your handy dandy immersion blender and blend to the desired consistency. Or use a blender, but be careful, contents are hot! Make sure to do it in small batches and use the top stopper and even put a towel over the stopper. Add salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.