4 leeks (white part only), sliced
6 medium Yukon Gold potatoes, diced
3 vegetable bouillon cubes
2 spring (green) onions, chopped, for garnish
• Place the leeks and potatoes in a large pot. Add water to cover. Bring to a boil. Add the bouillon cubes and simmer, covered, for 20 minutes.
• Remove from the heat. Transfer to a blender or food processor and process until thick and smooth.
• Divide the soup evenly among five bowls and garnish with onions.
Makes 5 servings
