Leek and Potato soup is a beautifully simple, comforting classic, and it's a perfect cusp season soup offering the cozy warmth of root vegetables combined with the bright and savoury lift of greens!
1 cup diced onion
2 leeks (Remove stems)
1 1⁄4 lbs red potatoes, peeled and cubed
2 garlic cloves, minced
6 cups chicken broth or vegetable broth
2 -3 tbsp olive oil
1 tbsp fresh thyme
1⁄2 tsp chili powder
1 tsp salt
1/2 tsp fresh cracked pepper
Use a medium sized heavy bottom pot or dutch oven. Cut leeks in half ( length wise). Rinse to remove any dirt. Slice leeks into 1/4 inch half rounds.
Heat oil over medium heat, add leeks and onion, saute until soft and fragrant. Add garlic and saute for another 2-3 minutes.
Pour in broth, add potatoes, thyme, chili powder, salt and pepper. Bring to a boil and then turn heat to low, cover and simmer for another 20 min until potatoes are soft.
Let cool completely and then use an immersion blender. Once all soup has been blended (you want it silky/smooth) reheat on low/medium. Taste and add more salt and pepper if needed.