Spring leek and red potato soup. 3 main ingredients and 30 minutes to having luscious soup!
Sautéed in a large pot a bunch of sliced and cleaned spring leeks in olive oil until soft and aromatic. Add two cloves of garlic, a pound of quartered small red potatoes and a quart of chicken stock. Turn heat to medium high and simmer for about 30 minutes or until the potatoes are soft. Blend with a stick blender until creamy. I leave the skins on the potatoes for a bit of red in the soup. Season with salt and pepper and sprinkle with chives.