Potato Leek Soup (v)

Ingredients

• 1 chopped onion
• 2 tablespoons neutral oil, such as canola or grapeseed
• 4 to 5 medium russet potatoes (1 pound), peeled and roughly chopped
• 3 large leeks (1 pound), cleaned and thinly sliced
• 6 C vegetable stock
• Kosher salt, to taste
• 1-2 tablespoons freshly squeezed lemon juice
• ½ C heavy cream
• ½ C crème fraîche
• ¼ C minced parsley or chives

Directions

1. Heat the oil in a large (6-plus quart) stockpot or Dutch oven over medium heat.
2. Add the leek and potato. Cook, stirring occasionally, until the vegetables have begun to soften and brown slightly, about 8 to 12 minutes (time will vary depending on the surface area of the bottom of your pot).
3. Add the vegetable stock and bring to a boil.
4. Reduce the heat to low, and simmer for 30 to 40 minutes, or until the vegetables are tender.
5. Blend until smooth using an immersion blender. You can also use a blender or a food mill for this step.
6. Add the cream, and season to taste with salt (I start with 1 teaspoon and go from there, tasting frequently) and lemon juice.
7. Ladle into bowls, and garnish with a dollop of crème fraîche and a healthy sprinkling of minced parsley