Six ingredients and limited equipment is all you need to make a delicious vegetarian and dairy-free potato leek soup!
Clean and trim the leeks. Chop the leeks into 1/2 inch pieces.
Thinly slice half an onion or use a mandolin.
Wash and peel the potato and chip into large chunks.
In a large pot, on medium heat. add the butter and 1 tbsp of flour. Mix together until well incorporated.
Add the onions, leeks, and potatoes and 4 cups of vegetable stock.
Heat on medium heat with a cover for 30-40 minutes, stirring occasionally. Add salt and pepper to taste
When the potatoes are soft, turn off the heat.
I do not have a vitamin nor an immersion blender, so I let the soup cool down.
When the soup is cool, add to a blender or food processor (be sure to not fill pass the liquid line)
When the soup is fully liquid, either put in Tupperware to store, or if you want to eat immediately, pour back into the pot and heat up for a few minutes.
Serve with bread and some scallions if you wish.