Potato Leek Soup
2 leeks, about a pound
6 cups low sodium chick stock
2 T olive oil
3 C coarsely chopped onion
1 C chopped carrot
1 C chopped celery
2 garlic cloves, minced
2 C cubed, peeled potatoes or Yukon Gold
1/2 t black pepper
1/4 t sea salt (or Kosher)
Dried pepper flakes if desired
Remove roots, leaves, and green tops from leeks.
Cut leeks lengthwise in half, submerge in cold water. Swirl, drain. Slice into 1" slices.
Bring broth to a boil in a large saucepan over med-high heat.
Heat oil in a large Dutch oven over med-high heat. Add leek, onion, and next 7 ingredients (thru red pepper flakes). Partially cover and cook on low for 25 min, stirring occasionally.
Add hot broth and potatoes to leek mixture, bring to a boil. Cover and reduce heat, simmer 10-15 minutes until potatoes are tender. Stir in pepper/salt.
Puree in a blender or with an immersion hand blender. Return to Dutch oven to reheat.