Potato Meet Leek Soup
- four leeks
- three large russet potatos, peeled and diced
- one medium to large onion, diced
- two tbs butter
- two tbs olive oil
- sea or kosher salt
- vegetable broth, thirty-two ounces
Put oil and butter in a large pot over medium heat. Add onions, pinch of salt and sweat. When translucent add three sliced leeks and sweat some more. Add potatos until you can smell the potato cooking. Add broth to cover potatos. Bring to a boil.
In a small tall pot add some oil and heat to medium-high. Slowly add leeks to fry. Remove when the are brown. Salt and let rest on a paper towel.
When the potatos are cooked soft, turn off the heat on your burner. Get out your blender. Laddle soup base into the blender making sure not to fill blender more than half way. Puree. Pour out. Add more soup base and puree again.
Add milk or cream if you like. Serve. Garnish with fried leek.
