Top with a drizzle of olive oil, a sprinkle of fresh chives and enjoy.
3 large leeks (about 3 cups, chopped)
2 shallots diced ( or a small yellow onion)
1 clove garlic, minced
3 celery ribs chopped
2 tablespoons olive oil
4 cups vegetable broth
2 pounds Yukon Gold potatoes peeled, diced into 1/2-inch pieces
1 teaspoon sea salt, less or more to taste
Pinch of dried marjoram
1 or 2 sprigs fresh thyme, or 1/2 teaspoon dried thyme
1 bay leaf
1/4 cup chopped fresh chives for garnish
Salt & white or black pepper to taste INSTRUCTIONS:
Leeks can be filled with sand and dirt, so to clean them you want to trim the ends, slice in half lengthwise, then slice crosswise keeping then white and light green parts.
Next put the leeks in a colander and place colander in a bowl and fill with cold water. Move them around to loosen and dirt and allow to soak. The sand and dirt will sink to the bottom as the leeks float.
Heat a large pot over medium heat and add live oil.
Add in cleaned leaks, shallots or onion, garlic, and celery with a pinch of salt and pepper.
Cook until soft and add in potatoes, broth and herbs. Bring to a boil, lower heat and simmer until potatoes are soft.
Remove the thyme sprigs and bay leaf.
Working in batches, carefully add soup to a blender and blend until smooth. Return to pan to heat up again and adjust seasonings.
Ladle into bowls and garnish with a chives, a drizzle of olive oil and serve.