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Potato leek soup
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| 1 tablespoon | olive oil |
| 4 cups | sliced leeks, (tender parts only from about 3, trimmed) |
| 1 large | garlic clove, minced |
| 1 qt. | reduced-sodium chicken or vegetable broth |
| 3 large | russet potatoes, peeled and chopped |
| 1 cup | half-and-half |
| 2 teaspoons | kosher salt |
Preparation
1. Heat oil in a medium pot over medium heat. Cook leeks, stirring often until softened, about 5 minutes. Measure out 1/4 cup leeks and set aside. Add garlic to remaining leeks in pot and cook until fragrant, about 2 minutes. Increase heat to high. Add broth and potatoes and cook, covered, until potatoes are tender, 10 to 15 minutes. Add half-and-half and salt.
2. Working in batches, whirl soup in a blender to purée. Divide soup among 4 bowls and top each with about 1 tbsp. reserved leeks.
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