Makes: 4-6 servings
Total time: about an hour
- 2 leeks
- 4 smallish potatoes (I use red)
- olive oil
- water (or stock, I suppose)
- freshly ground black pepper
-Wash and chop leeks, peel and chop potatoes
-Add these veggies, and a tablespoon or two of olive oil, to a stock pot
-Gently saute on med-low for about 15-20 minutes with the lid on, stirring often.
-Add 3 cups of water (or stock)
-Add salt and pepper (to taste. I added a lot)
-Simmer (covered) until potatoes are soft. Feel free to add more spices.
-Cool, tranfer to blender, and blend until smooth.
-Add water if too thick, add spices to taste.
It's a nice, mellow flavour with just a bit of a spicy aftertaste. I don't tend to like strong salty flavours, but salt really helps in this soup. Be generous. I added only a couple dashes of cayenne, and more black pepper after blending to maintain the peppercorniness.