3-Ingredient Potato Leek Soup

Directions

1. Clean the leeks carefully, then slice them into thin half-moons. Scrub and dice the potatoes into small cubes.
2. In a large pot or Dutch oven, heat the oil over medium-high heat. Add the sliced leeks and season with salt and pepper. Cook for about 5 minutes, stirring occasionally, until the leeks soften.
3. Add the potatoes and the water. Reduce the heat to medium-low, cover, and cook for 15-30 minutes: The soup is ready when the potatoes can be easily poked with a fork. The timing will vary depending on the type of potatoes you use.
4. Using an immersion blender, puree the soup until smooth. (If you don't have one, transfer the soup to a blender and blend until smooth. Be very careful with the hot liquid!) Taste the soup and season with more salt if needed.