4 large leeks,
4 tbsp olive oil,
4 garlic cloves diced,
400 gr. yukon gold patates,
700 ml. water,
1 tbsp herbs de provence,
1 tbsp sea salt,
250 ml oat milk,
1 lemon juice,
2 tbsp fresh chives for garnish
1 tsp blackpepper for garnish
1.Cut leeks in half length wise. Rinse to remove any dirt. Slice leeks into ¼ inch half rounds. Heat oil in the large pan. Add some olive oil, garlic and leeks then sauté until tender, golden and fragrant, 8-10 minutes.
2. In a large pot, cover potatoes with water and bring to boil until soft enough.
3. Then peel potatoes and transfer into your blender. Add sautéd leeks, and rest of the ingredients.
4. If you don’t have blendtec wide side jar, blend in batches, until very smooth and silky.
5. Return the silky smooth soup to the pot, bring to a simmer over low heat.
6.Taste and adjust salt and pepper. Serve with fresh chives and lemon juice.
Potato Leek Soup