Makes about 3-4 servings.
3 cups leeks, thinly sliced
3 tbsp olive oil
3 cloves garlic, minced
1 lb potatoes, peeled and cubed
4 cups vegetable broth
1 tsp salt
1 bay leaf
2 tsp fresh black pepper
Wash and trim leeks. Thinly slice the leeks crosswise.
Heat the oil in a soup pot and add the garlic. Saute for 1 minute and then add the leeks. Stir well. Cook the leeks until tender,about 5 minutes.
Add the potatoes and broth along with the salt and bay leaf. Boil, covered, until the potatoes are very tender and almost falling apart.
Blend the soup in blender or with hand held blender. Reheat if necessary, seasoning with more pepper or salt, if needed. Enjoy.