- 5 to 6 cups of unpeeled, cubed potatoes
- 2 leeks
- Salt and pepper
Scrub potatoes (do not peel) and cube into small pieces for 5-6 cups. Slice two leeks halfway up to the leaves. Include about 1 inch of the green leaves.
In a large soup pot, sauté leeks in olive oil. Add potatoes, salt and pepper. Cover with water, bring to boil and simmer approximately 45 minutes.
Mash in the pot with hand masher or you can puree with a hand blender (our a stand-alone blender) if you want the hassle and smoother soup. I like it better a little chunky.
Find high quality extra virgin olive oil here.
In South Central PA, you can find organic veggies here.
High quality salts and spices can be found here.