- 1 feel peeled and sliced
- 1 cup vegetable stock
- 1 dash olive oil
- salt and pepper to taste
- 1 dash grated nutmeg (optional)
Wash your leek and discard the hard top green part: chop it off so only cook with the white and light green part of itSlice the leek in half lengthwise, then slice it so you have pieces no bigger than about half a cm / 1 cm each. Place them in a pot with a drizzle of olive oil - I use my cast iron casserole pot.Sauteé the leeks, then add the potatoes, season and cook until they are fully coated with the oil.As they cook, add a little bit of stock so they do not dry out. Do not dump all the stock in at once: only add enough so that the potatoes are immersed in liquid and cook properly. Keep doing this untlil the potatoes are fully done.With an immersion blender, blend the soup until smooth, then add as much stock as you need to make the soup your preferred consistency. Then add a little more to allow some evaporation.Reduce heat, adjust with salt, pepper and nutmeg if using; then simmer so the flavors blend in together fully.Serve warm
