3 tbsp olive oil
8 medium potatoes, peeled + chopped into 1″ cubes
2 large leeks, sliced into rounds (immerse in bowl of cold water to wash + remove sand, drain and pat dry)
2 carrots, peeled + sliced
3 celery stalks, washed + chopped
6 cups veggie stock or 6 cups water + 1 veggie bouillon cube
1 tsp chopped fresh dill (optional) || at the end
1-2 tsp kosher salt
½ tsp cracked black pepper + more to taste
Heat olive oil in a large pot over medium heat. Add leeks and potatoes, and sauté for about 5 mins, stirring constantly. Add in carrots, celery, salt, and pepper. Saute for another 5-10 minutes. Add veggie stock and bring soup to a near boil. Reduce to low heat, cover pot, and simmer for about 45 minutes. At the end of simmering, use an immersion blender to puree the soup in the pot. (If you don’t have an immersion blender, you can use your blender, just make sure to cool your soup first!) Give your soup a taste and add s + p per your liking. Garnish with fresh dill or parsley.
**To make this a creamy soup, add 3/4 cup of cream or half and half.
if you make this soup, i would love it if you take a picture and tag me on INSTAGRAM : @stellarmich
check out more pictures of my food on instagram: #astellar