Vegetarian Potato-leek Soup

Ingredients

• Servings: 8
• 1/4 cup olive oil, divided
• 2 leeks, chopped
• 1 (32 fluid ounce) container vegetable broth
• 1 3/4 cups water
• 2 pounds potatoes, cut into cubes
• 3/8 teaspoon cayenne pepper
• 1/4 teaspoon salt

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• heat 2 tablespoons olive oil in a stock pot over medium heat. cook and stir leeks in hot oil until completely softened, adding remaining olive oil in small amounts as you cook the leeks, about 10 minutes.
• pour vegetable broth and water into the pot; add potatoes. bring mixture to a boil, reduce heat to medium-low, and cook at a simmer until the potatoes are completely tender, about 25 minutes.
• pour potato mixture into a blender no more than half full. cover and hold lid down; pulse a few times before leaving on to blend. puree in batches until smooth. stir cayenne pepper and salt into the soup.