I love this soup because it tastes great, and only requires three ingredients (unless you finish with cream and add chives at the end). Add a salad and you have a complete meal, perhaps with leftovers for lunch.
one large leek or two small to medium (sliced and chopped into one inch pieces)
Four and a half cups of vegetable broth
Six yukon gold potatoes or 3 three or four Idaho, chopped.
Chives (minced, for garnish)
Half and Half (optional)
Add 1 TBSP of butter to a large soup pot. When butter is melted add leeks and saute for about 5 to 7 minutes so they become soft and golden but not brown. If starting to brown, add a little vegetable broth and continue to cook. Then add potatoes. Add salt. Cook for three more minutes, then add all of the vegetable broth. Bring to a boil. Reduce, and keep on a low heat for about twenty minutes. With a hand blender (or in batches in a regular blender) puree right in the pot. Taste and add salt and pepper as necessary. If desired, stir in 1/8 to 1/4 cup of half and half and cook for two more minutes. Serve and top with minced chives.