Yellow Onion 1
Russet Potatoes 3
Garlic Cloves 10
Extra Virgin Olive Oil 2 Tbsp
Black Pepper 1 pinch
Vegetable Stock 8 cups
Kosher Salt 1 pinch
Prepare ingredients, setting aside 4 tbsp of the chopped leeks.
- 3 , white part only, chopped Leeks
- 3 , peeled, diced Russet Potatoes
- 1 , diced Yellow Onion
- 10 , peeled Garlic Cloves
In a medium to large pot, sauté vegetables in oil over medium heat for 5 minutes. Add vegetable stock. Simmer for 15 minutes or until the potatoes are fork tender.
- 2 Tbsp Extra Virgin Olive Oil
- 8 cups Vegetable Stock
Pour soup into a blender, season with salt to taste and blend 2-3 minutes or until smooth. Work in batches if necessary. Check seasoning. Pour soup back into pot and let sit until ready to serve. Reheat if necessary. Note on blending hot liquids: 1. Fill the blender jar only half full. Filling the jar more than halfway can cause too much steam to build up and can blow the lid off the blender. 2. Place the blender lid securely on the blender. Remove center piece (feeder cap) of blender lid. 3. Cover the blender lid with a clean folded kitchen towel. The hot steam needs an escape route, this happens through the feeder cap and then out the edges of the towel. 4. Hold the lid on securely and start blending on lowest speed. Gradually increase speed. Following these instructions can help prevent severe burns.
- 1 pinch Kosher Salt
Ladle soup into bowls. Garnish with reserved leek, freshly cracked black pepper & olive oil, if desired.
- 1 pinch Black Pepper
|Daily value percentage|
|Low Fat||13 g||16%|
|Total Saturated Fat||2.5 g||13%|
|Unsaturated Fat||10 g|
|Low Cholesterol||15 mg||5%|
|Low Sodium||740 mg||30%|
|Total Carbohydrate||66 g||24%|
|Fiber Total Dietary||5 g||18%|
|Sugars Total||16 g|
|Vitamin C||32 mg||35%|
By Innit Culinary Team