2 large leeks, thinly sliced, white and light green parts only
Salt & pepper
350g yellow potato, peeled and 1cm dice
3–3 ½ cups vegetable broth
2 cups milk
½ lemon, juiced
Sour cream, for serving
Directions
Place a large saucepot or stockpot over medium heat and melt in the butter.
While the butter melts, place the thinly sliced leeks in a large bowl and cover with tap water. Run your hands through the leeks, agitating them so that any dirt and debris falls away to the bottom of the bowl. Using your hands, scoop the leeks out of the water, allowing as much water as possible to drain away, and add them to the pot. Season with salt and cook for 10 minutes, stirring occasionally. Turn the heat down to medium-low and continue to cook for 10 to 15 minutes, stirring occasionally, or until the leeks are very tender and almost jammy.
Add the potatoes to the pot along with the broth, turn the heat up to medium-high, and bring everything to a boil. Cover and simmer for 15 minutes or until the potatoes are very tender then. Remove the soup from the heat and, using an immersion blender or a regular blender, blend the soup until very smooth. Return the soup to low heat and stir in the milk.
Just before serving, stir in the lemon juice and season with salt and pepper to taste. Serve hot or chilled topped with a dollop of sour cream and some crispy fried leeks (recipe follows), if desired.
