2 tablespoons butter or extra-virgin olive oil 3 medium potatoes, any type, peeled and cut into small cubes 3 leeks, white and light green parts only, well washed and sliced into thin rings Salt and freshly ground red pepper 1 quart vegetable stock ½-1 cup sour cream, cream or yogurt
Put the butter or oil in a large, deep saucepan or casserole over medium heat. When the butter melts or the oil is hot, add the potatoes and leeks. Sprinkle with salt and pepper and cook, stirring, for 2 or 3 minutes. Add the stock and cook until the vegetables are very tender, about 20 minutes. Carefully purée the soup in a blender or with an immersion blender, then return it to the pot. Stir in ½ cup cream, sour cream or yogurt. Add more cream to reach desired consistency. Season with salt and pepper to taste. Chill thoroughly before serving.
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Adapted from "How to Cook Everything Vegetarian" by Mark Bittman