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. Sauté Base: Heat oil in a large 6-qt or larger stockpot or Dutch oven over medium heat. Add leek and potato and cook 8-12 minutes, stirring occasionally, until softened and lightly browned.
2. Add Stock: Pour in vegetable stock and bring to a boil.
3. Simmer: Reduce heat to low and simmer 30-40 minutes, until vegetables are very tender.
4. Blend: Purée until smooth using an immersion blender. Alternatively, use a countertop blender or food mill.
5. Finish: Stir in cream and season to taste with salt (start with 1 tsp) and lemon juice, tasting as you go.
6. Serve: Ladle into bowls and garnish with a dollop of crème fraîche and a generous sprinkle of minced parsley.

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