Ingredients
– 3 cups potatoes, peeled and chopped
– 2 cups leeks, cleaned and sliced
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 4 cups vegetable broth
– 1 cup milk
– 2 tablespoons olive oil
– Salt to taste
– Pepper to taste
– Optional: fresh herbs for garnish
Method
1. Heat olive oil in a large pot over medium heat.
2. Add the chopped onion and sliced leeks to the pot. Cook until softened, about 5 minutes.
3. Stir in the minced garlic and cook for another minute.
4. Add chopped potatoes and vegetable broth. Bring to a boil, then reduce heat and let simmer for 20 minutes.
5. Blend the soup until smooth, then stir in the milk. Season with salt and pepper to taste.
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