3 Amazing Soups You Must Try Before The End Of Summers

3. Leek and Potato Soup

Ingredients

• 2 tbsp oil

• 4 leeks, rinsed and finely chopped, white and light green parts only

• 2 stalks celery, finely chopped

• 2 cloves garlic, minced

• 2 potatoes, peeled and diced

• 3 cups vegetable broth

Instructions

1. In a large saucepan, heat oil over medium-high heat.

2. Add leeks and celery and sauté until they begin to soften.

3. Add garlic and sauté for another minute.

4. Add potatoes and vegetable broth and bring to a boil.

5. Reduce heat to low and simmer for about 30 minutes.

6. Add cream.

7. Puree soup with an immersion blender or in batches in a traditional blender.

8. Store in the refrigerator for up to 4 days or in the freezer for up to 4 months.

9. Garnish with fresh black pepper.