Potato Leek Soup

This batch was just about perfect, y'all. I made a big pot last night for dinner and enjoyed a hot bowl during a rainy lunch today. I hope you'll try it.

Potato Leek Soup
Serves 6-8
Prep Time: 20 minutes
Cook Time: 30 - 45 minutes

• 2 large Russet potatoes or 5 medium red bliss or Yukon gold potatoes, peeled and small diced
• 6 cups chicken stock (vegetable stock will work, to make vegetarian)
• 2 large leeks, cleaned and thinly sliced (only white and light green parts)
• 2 tbsp olive oil
• 4 cloves garlic, minced
• salt and pepper to taste

In a large pot, heat the oil over a medium high flame until shimmering. Add the leeks and cook for 5-8 minutes until just softened. Add the potatoes and toss until combined and the potatoes are coated with oil. Add the garlic and cook until fragrant, but not burned, about 1 minute. Add the stock and bring to a simmer. Cook for 20 minutes, stirring often to prevent the potatoes from sticking to the bottom of the pot.  Puree with an immersion blender or in batches in a blender or food processor until completely smooth. Return to the pan. Taste for seasonings and add salt and pepper to taste. Bring to a low simmer and serve immediately.