2 leeks, cleaned and chopped, white and green parts
2 minced garlic cloves (I used my garlic press)
6 cups vegetable broth
Appx 1½ pounds russet potatoes, peeled and quartered
Salt and pepper to taste
⅓ cup chopped fresh parsley
Instructions
Melt the butter over medium-low heat in a large pot. Add leeks, cook while stirring until tender, 3-5 minutes. Add garlic and cook for 30 seconds. Add vegetable broth and potatoes. Cover and simmer over medium-low heat until potatoes are tender, ~30 minutes.
Blend soup in batches in a blender until smooth. Return to pot and add salt and pepper to taste. Garnish with chopped fresh parsley. Makes 4-6 servings.
Recipe by This Week for Dinner at https://thisweekfordinner.com/creamy-potato-leek-soup-without-the-cream/