Basic Potato Leek Soup

Name: Basic Potato Leek Soup
Ingredients: 2 teaspoons Olive Oil; 3 cloves Garlic, Minced; 1 whole Large Onion, Chopped; 6 whole Potatoes, Washed, Peeled, Chopped; 2 whole Medium Leeks, Choppped, White And Light Green Parts Only; 14 ounces, fluid (1 3/4 Cups) Vegetable Broth; 1/2 cups White Wine; 1 teaspoon Salt And Pepper - Add More To Taste

8 ingredients

3 steps

Ingredients

2 teaspoons Olive Oil
3 cloves Garlic, Minced
1 whole Large Onion, Chopped
6 whole Potatoes, Washed, Peeled, Chopped
2 whole Medium Leeks, Choppped, White And Light Green Parts Only
14 ounces, fluid (1 3/4 Cups) Vegetable Broth
1/2 cups White Wine
1 teaspoon Salt And Pepper - Add More To Taste

Directions

1

Saute onions and garlic in the olive oil in a Dutch oven or large pot. Once onions have cooked for a few minutes, add potatoes to give them a head start. Cook potatoes for five minutes, and then add the leeks.
2

Add broth to the mixture. Bring to a boil and cover. Cook for about 10 minutes, then add white wine. Cook until potatoes are tender.
3

Get out your handy dandy immersion blender and blend to the desired consistency. Or use a blender, but be careful, contents are hot! Make sure to do it in small batches and use the top stopper and even put a towel over the stopper. Add salt and pepper to taste.