Easy Potato Leek Soup

This is a great soup to make on a cold, winter day.  It fills your belly up with warmth, and is so simple to make. An additional benefit to this soup - it's vegan! The creaminess comes from slightly blending up the cooked potatoes.  A garnish of fresh ground pepper and real Parmesan cheese, and a lightly toasted fresh baguette on the side completes this meal.

Make sure you make a cut all the way through your leek lengthwise, then chop and wash really well.  Leeks are known to hide some dirt in between their many layers.  I suggest doing two washes in a large bowl, then a final wash in a colander.

Ingredients

1 tbsp olive oil
1-2 leeks, washed well and finely chopped
3 potatoes, peeled and diced into small cubes
2 cups hot water
1 vegetable bouillon cube
salt and pepper to taste

Directions:

1. heat olive oil in a large pot or ideally in a dutch oven (I love the way things simmer and cook in a dutch oven)
2. Add leeks and cook over medium heat, about 3 minutes until they are soft.
3. Add potatoes, hot water and bouillon cube, and cover pot.  Keep it on low medium heat.
4. Periodically stir for about 10 minutes, until the potatoes are tender.
5. Take a hand blender and roughly blend the mixture. A few chunks in the end is okay
6. Add additional salt if necessary and serve with fresh ground pepper and freshly grated Parmesan cheese.

Enjoy!