Every week on the Good Food blog, we celebrate Meatless Monday by sharing a vegetarian recipe from our archives.
DJ Olsen’s Potato and Leek Soup
1 lb potatoes, peeled and cubed
1 lb trimmed leeks, use whites only, sliced into half moons
squeeze of lemon
Salt and pepper to taste
High-quality olive oil for garnish
3 Tablespoons butter
Saute leeks in melted butter until softened.
Add potatoes and about 3 inches of water. Cover and simmer for about 1 hour, until potatoes and leek are soft.
Puree soup in a blender. Season with salt and pepper to taste. Add squeeze of fresh lemon and drizzle olive to serve.