Super-Easy Leek-and-Potato Soup

My friend C.C. told me of a super-easy homemade soup she made recently. I made it yesterday, and boy, it's a snap to make--as well as being delicious! (recipe at the end of this post.)

Just chop up some leeks:

And some peeled, chopped potatoes:

In a big soup pot, sauteé the leeks with a couple of tablespoons of butter or oil (I prefer butter):

When the leeks are glisten-y and softened, toss the potatoes on top of them and add some broth:

Bring to a boil, then drop down to a simmer and cook until everything is soft:

You can serve the soup just like this:

Or if you have an immersion blender or a regular blender, you can buzz it to a smooth pureé and serve it like this:

Whether you make it vegan, vegetarian, or meat-based, this soup is absolutely delicious!

Super-Easy Leek-and-Potato Soup
(Makes about 2 quarts)

2 Tbsp. butter (or extra-virgin olive oil, or a combo of butter /olive oil, if you prefer)
2-3 large leeks, washed and chopped in 1/3-inch "half-moons"
2-3 russet potatoes, peeled and chopped into roughly half-inch pieces
6 C. (approximately) broth (vegan, vegetarian, or chicken--homemade or canned)
salt and pepper to taste

In a large soup pot, melt the butter, oil, or butter/oil mixture, then add the leeks. Sauteé the leeks until they are glistening and soft. Add in the potatoes and broth; bring to a boil, then drop back down to a simmer. Cover and simmer until everything is soft--this might take 35-45 minutes or more, depending on the size of the vegetable pieces.

Remove soup from flame and taste to see if any seasoning is needed. If you use a well-seasoned stock, you may not need to add any salt or pepper. Serve as is, or pureé using an immersion blender or a conventional blender (do the soup in three or four small batches so you don't overfill the blender).

Garnish ideas: Right before serving, add one or two of these:
A dollop of sour cream or sour cream substitute
Chopped crispy bacon or "bacon" bits
A splash of sherry (I like Dry Sack)
A few toasted, chopped nuts or seeds (hazelnuts, pecans, or pumpkin seeds are nice)
A sprig of fresh thyme, rosemary, or oregano

Happy soup-making!