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Clean the leeks and slice the white parts.
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Wash and peel the potatoes into a large dice.
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Note: You don't need to be finicky with this. Just cut up the leeks and potatoes.
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Add the butter to a large pot and melt.
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Add the leeks to the butter and saute for 5-10 minutes, until soft.
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Add the potatoes and the broth.
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Bring to a quick boil and then simmer for 15 minutes with lid on (or until potatoes are cooked)
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I use a hand mixer like this one from Braun, to make this super easy.
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Blend the soup until smooth. Add sea salt and pepper to your taste.
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Allow to cool to room temperature.
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Pour into a large bowl and refrigerate.