Published: by Absolutely Recipes, in the recipes category.

Potato Leek Soup Recipe.

Ingredients:

3 TBSPs extra-virgin olive oil, divided
4 cups chopped leeks, white and light green parts (about 3 large leeks)
3/4 TSP sea salt
4 garlic cloves, chopped
1 TBSP white wine vinegar
4 cups vegetable broth
1 pound Yukon gold potatoes, about 3, chopped
1 1/2 cups cooked white beans, drained and rinsed
1/2 TBSP fresh lemon juice
1/2 TSP Dijon mustard
Freshly ground black pepper
Chopped pine nuts and parsley for garnish, optional
Pinch of red pepper flakes, optional

Recipe Instructions:

Heat 2 TBSPs olive oil in a large pot or Dutch oven over medium heat.
Add the leeks, salt, and several grinds of pepper.
Sauté for 6 to 8 minutes, until softened.
Add the garlic, stir, and cook for 2 more minutes.
Stir in the white wine vinegar and cook, stirring, for 30 seconds, and then add the broth, potatoes, and white beans.
Bring to a boil, reduce the heat, and simmer, uncovered, for 30 minutes.
Let cool slightly, then transfer the soup to a blender with the remaining 1 TBSP olive oil, the lemon juice, and the mustard.
Blend until smooth.
Work in batches if necessary.
Season to taste and serve with chopped parsley, pine nuts, red pepper flakes, and drizzles of additional olive oil, if desired.

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